Ingredients

• 1 tablespoon vegetable oil
• 4 pounds stew beef , cut into 1-inch cubes
• 5 cloves garlic , minced
• 0.5 cups red wine
• 5 stalks celery , cut into 1/2-inch pieces
• 1 onion , cut into chunks
• 10 cups water
• 1 , 6 ounce
• 2 tablespoons salt , or to taste
• 2 tablespoons white sugar
• 3 bays leaves
• 1 teaspoon ground black pepper
• 4 carrots , cut into 1-inch pieces
• 3 potatoes , cut into 1-inch pieces, or to taste
• 0.25 cups cornstarch
• 0.25 cups water

Instructions

1. 1 Heat oil in a pot over medium-high heat. Add beef; cook and stir until browned, about 10 minutes. Add garlic; cook until aromatic, 2 to 3 minutes. Add wine; cook until alcohol has cooked off, about 5 minutes. Add celery and onions; cook until tender, about 5 minutes.
2. 2 Pour 10 cups water into the pot. Add tomato paste, salt, sugar, bay leaves, and pepper. Bring to a boil. Lower heat to medium-low. Cover and cook stew until beef is tender, about 1 hour.
3. 3 Place carrots into stew; cook until slightly tender, about 10 minutes. Add potatoes; cook until tender, 10 to 15 minutes.
4. 4 Mix cornstarch and 1/4 cup water together in a bowl; add to the stew. Let simmer until thickened, about 3 minutes.

Nutrition per serving