Patrick's Beef Burgundy Stew

This hearty classic beef stew is perfect for a cold fall or winter's night!

• Ready In: 1 hr 15 mins
• Serves: 8-10

Ingredients

• 1 1⁄2 lbs stewing beef
• 1 (1 1/4ounce) packet  onion soup mix
• 1 1⁄2 teaspoons  beef bouillon
• 3 -4  baking potatoes, skinned and cubed
• 4 -5  carrots, sliced
• 2  stalks celery, sliced
• 1 (15 ounce) can green peas
• 1 (15 ounce) can hominy or 1 (15 ounce) can  golden corn
• 1 (28 ounce) can diced tomatoes
• 1  tablespoon  minced garlic
• 3⁄4 cup red wine
• 2  tablespoons  cornstarch mixed with 1/4 cup cold water
• 2  tablespoons olive oil

Directions

1. 1. In a large sauce pan, brown the stew beef in olive oil and garlic.
2. 2. Add potatoes, carrots, celery, peas, corn, and tomatoes.
3. 3. Add onion soup mix, bouillon and wine. (Burgundy (Pinot Noir) is traditional, but rule of thumb: the best wine to cook with is your favorite wine to drink!).
4. 4. Simmer over medium-low heat 5-10 hours. (A broth will form as stew sweats.).
5. 5. Add cornstarch mixed with water.
6. 6. Turn heat to medium-high and stir until thickened.
7. 7. ENJOY!