A hearty stew with garlic, and fresh vegetables. Recipe courtesy of Sorensen's a historic resort in the Sierra Nevada. Time is an estimate.
- 4 tablespoons butter or 4 tablespoons margarine
- 5 -6 garlic cloves
- 3 lbs stew meat, fat trimmed and cut into bite-size pieces
- 3 cups red Burgundy wine
- 1 tablespoon beef base or 1 tablespoon bouillon
- 3 cups beef consomme or 3 cups beef broth
- 1⁄2 large onion, cubed
- 2 celery ribs, sliced
- 1 1⁄2 tablespoons dried parsley
- 2 tablespoons dried basil
- 2 bay leaves
- garlic salt, to taste
- 3 -4 carrots, peeled and sliced diagonally
- 6 red potatoes, peeled and chopped into bite-size pieces
- 5 -6 mushrooms, sliced
- 2 tablespoons cornstarch
- Melt butter in a large skillet over medium heat. Add garlic and pepper. Add beef in batches and brown thoroughly.
- Put beef into a soup pot with wine, beef base, consomme, onion, celery, parsley, basil, bay leaves and garlic salt. Bring to a boil, lower heat, cover and simmer for 45-60 minutes, until meat is tender.
- Add carrots and potatoes; simmer until tender. Add mushrooms and cook a few minutes longer until mushrooms are cooked through. Adjust seasonings, to taste.
- To thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve.