Easy Beef Stew

Ingredients

• 4 Tablespoons olive oil
• 3 1/2 lbs boneless beef chuck roast, trimmed, cut into 2 1/2 inch pieces
• 4 cups chopped onions
• 2 cups good-quality red wine
• 1 (14 1/2 ounce) cans diced tomatoes, undrained
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon rosemary
• 1/2 cup soy sauce
• 2 bay leaves
• 1 garlic clove, minced

To Finish

• 1 lb slender carrot, peeled, cut diagonally into slices
• 1 lb small potatoes, peeled and chopped into halves
• 1 Tablespoon cornstarch, mixed with
• 1 Tablespoon water
• 2 Tablespoons chopped fresh parsley

Directions

1. Heat 2 tablespoons olive oil in heavy large pot over high heat.
2. Sprinkle meat with salt and pepper.
3. Add meat to pot; saute until brown on all sides, about 10 minutes.
4. Push meat to sides of pot.
5. Reduce heat to medium; add 2 tablespoons oil to pot.
6. Add onions; saute until golden brown, about 15 minutes.
7. Mix meat into onions.
8. Add potato quarters and mix to coat with oils.
9. Add 1 cup wine, tomatoes with juices, garlic, herbs, soy sauce, and bay leaves.
10. Add water, 1/2 cup at at time to cover vegetables.
11. Bring to boil.
12. Reduce heat to low, cover pot and simmer 50 minutes, stirring occasionally.
13. Add carrots and 1 cup wine.
14. Cover and simmer 20 minutes, stirring occasionally.
15. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
16. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Shut off.
17. Discard bay leaves.
18. Season stew with salt and pepper.