Beef Stew

1. 1

   Using a 6-8 quart kettle, brown the beef cubes in olive oil.

2. 2

   Meanwhile, mince the garlic and add it to the pot.

3. 3

   Add canned tomatoes, 1 can of beef broth, seasonings, Kitchen Bouquet, and rutabagas. Simmer, covered, for 1/2 hour.

4. 4

   Throughout the cooking process, add water as needed to cover meat and veggies.

5. 5

   Add the carrots and continue simmering, covered for 1/4 hour.

6. 6

   Meanwhile, scrub the potatoes and peel them or not, according to your preference. Cut them into 1-inch cubes.

7. 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.

8. 8

   Empty the 2nd can of beef broth into a bowl and whisk in the corn starch.

9. 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.

10. 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.

11. 11

    Serve in bowls, with hot French rolls or fresh homemade bread on the side.

* Per serving · 4 servings · Values may vary.