My Hands-Down Absolute Best Gourmet Burgundy Beef Stew- Easy to Make and Even Easier to Eat~

Beef Stew ala’ Thomas (Gourmet Burgundy Beef Stew)

This recipe I discovered by accident. I was dreadfully ill with a case of the flu, and in dire need of a hot meal on a cold night, but did not want to waste too much time in the kitchen. By searing all the ingredients at high heat and covered to allow some steaming, not only did the cooking time get drastically reduced, the meat and vegetables retained a wonderful texture and taste. It should be called gourmet beef chowder rather than a simple stew. Try it, you will NOT be disappointed.

1-2 pkgs Stew Meat (about 1- 1.5 lb Chuck Roast) (pounded with a meat mallet and cubed)

2-3 tbsp Flour

2-3 tbsp Vegetable Oil (or Canola Oil)

3 Cloves Garlic (crushed)

5-6 Yellow or Yukon Gold Potatoes, diced large

10-15 Mini Carrots (the fat ones, not skinny ones), cut into 1/3 pieces

2 Yellow Onions, diced small

3 Ears of White Corn (cut from cobb)

1 Cup Frozen Frozen Peas

1-2 Boxes Swanson Beef Broth (or Wolfgang Pucks works great too)

Red Wine (Cabernet or Burgundy)

2-3 tbsp. Worcestershire Sauce

1 Cup Heavy Cream (small carton)

Salt/Pepper Schilling Stew Seasoning Packet (or McCormick)

Cayenne Pepper

Cornstarch/Milk (about 1-1.5 cup)

Pound stew meat to tenderize and cut into smaller pieces, toss with flour to coat pieces. In a large stew pot; place vegetable oil on high heat. When oil is VERY hot, but not smoking, add coated stew meat. Stirring often, brown meat, around 10 minutes? Sprinkle with Salt and pepper, cayenne pepper, and 2-3 tbsp Worcestershire sauce. Add diced onion and garlic, stirring often and covering in between stirs. When onions are caramelized, add potatoes and carrots, stew seasoning packet, ½ cup red wine and cover, stirring occasionally. Keep checking, stirring, and adding more red wine in ½ cup increments until you have added a total of about 2 cups wine. Vegetables should be firm but not crunchy within about 20 minutes. Add white corn, frozen peas, more salt/pepper/cayenne to taste, 1- 1.5 boxes beef broth, and 1 cup heavy cream (about 1 cup). Bring to boil and stir while thickening with a mixture of cornstarch and milk (about 1-1.5 cups).Stew will thicken best at a full rolling boil. Finish with 1 tbsp of butter stirred in to give shine, serve with toasted sourdough bread, or whatever you like to dip. Enjoy!