French Beef Stew

I threw together a new stew tonight and it tastes very much like beef bourguignon without the work. Don't get me wrong - BB is totally worth the work - but not something I have time for very often.

French Beef Stew

1 lb stew meat, 1/2" cubes

3 Tbsp olive oil

1/4 cup flour

1/2 tsp garlic powder

1/2 tsp onion powder

Dash of cayenne 

1 1/2 Tbsp Beef Base 

1/2 cup red cooking wine

4 cups hot water

1 tsp dried parsley

1 tsp dried rosemary leaves

1/2 tsp ground black pepper

3 Tbsp cornstarch

3 Tbsp cold water

4 carrots, peeled and sliced

3-4 red potatoes, 1/2" cubes

3 celery stalks, sliced

1 tsp Worcestershire sauce

1 Tbsp olive oil + 1 Tbsp butter 

1 onion

4 mushrooms (baby bellos, sliced)

1/2 tsp salt (to taste)

Place flour, garlic powder, onion powder, cayenne in a bag, shake and coat cubed meat.

Brown the meat on med-high heat with olive oil. I use a cast iron ceramic pot.

Drain the excess oil. Add cooking wine and water to de-glaze the pot. Add beef base and remaining spices. Bring to a boil, then reduce to a simmer for one hour.

Combine cornstarch with water and stir into pot. Add carrot, potato, celery, Worcestershire sauce, and continue to simmer for another hour.

In a skillet, sauté sliced onion and mushroom until caramelized, then add to pot for the last 15 minutes.

I noticed a big difference in the tenderness of the meat between 2 hrs and 2.5 hrs simmering. So, if you're not in a rush, give it the extra 30 min before serving.