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1
Using a 6-8 quart kettle, brown the beef cubes in olive oil.
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2
Meanwhile, mince the garlic and add it to the pot.
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3
Add canned tomatoes, 1 can of beef broth, seasonings, Kitchen Bouquet, and rutabagas. Simmer, covered, for 1/2 hour.
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4
Throughout the cooking process, add water as needed to cover meat and veggies.
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5
Add the carrots and continue simmering, covered for 1/4 hour.
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6
Meanwhile, scrub the potatoes and peel them or not, according to your preference. Cut them into 1-inch cubes.
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7
Add the potatoes, frozen vegetables, and pearl onions to the pot and continue simmering for about another 1/2 hour, until the potatoes are tender but not soft.
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8
Empty the 2nd can of beef broth into a bowl and whisk in the corn starch.
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9
Stir the cornstarch mixture into the stew. Bring the stew to a gentle boil, stirring frequently, until the cornstarch mixture is no longer milky-colored and the liquid in the pot has thickened slightly.
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10
If you prefer a thicker stew, mix 1 tablespoon additional cornstarch with 1/4 cup cold water and repeat Step 9 until it reaches the desired consistency.
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11
Serve in bowls, with hot French rolls or fresh homemade bread on the side.
