Beef Stew The Old Fashioned Way

• 1 1/2 lbs defatted beef roast, cut in 3/4 in. chunks
• 2 tablespoons olive oil
• salt and pepper, to taste
• 1 large onion (about 2 cups, coarsely chopped)
• 2 garlic cloves, minced
• 1/2 teaspoon thyme
• 1/4 cup red wine
• 3 (14 ounce) cans low sodium beef broth
• 1 tablespoon hoisin sauce or 1 tablespoon low sodium soy sauce
• 1 bay leaf, broken in half
• 3 carrots, cut into 1/2-inch slices (1 1/2 cups)
• 3 red potatoes, cut into 1 ' cubes (3-4 cups)
• 1 1/2 cups frozen butter beans
• 1 1/2 cups green beans
• 1 cup frozen corn
• 1 cup frozen green pea
• 14 1/2 ounces diced tomatoes, drained (optional)
• 2 1/2 tablespoons cornstarch

1. Dry meat chunks and season with salt and pepper.
2. Brown in olive oil, in 2 batches, remove from pot and set aside.
3. Add onion, garlic and thyme to pot and lightly brown (Add more oil if necessary).
4. Deglaze pot with red wine.
5. To pot, add beef broth, hoisin or soy sauce and bay leaf.
6. Cover pot and simmer about 2 hours or until meat is fork tender.
7. Remove 1/4 cup of the broth and set aside.
8. Add potatoes, carrots, butter beans, green beans, corn, peas and tomatoes if using.
9. Simmer until vegetables are tender, about 30 minutes.
10. Add cornstarch to reserved broth, mix with a fork an add to pot, stirring until thickened.
11. Adjust seasonings to taste.

beef roast, olive oil, salt, onion, garlic, thyme, red wine, beef broth, hoisin sauce, bay leaf, carrots, red potatoes, butter, green beans, frozen corn, frozen green pea, tomatoes, cornstarch

Taken from www.food.com/recipe/beef-stew-the-old-fashioned-way-393209 (may not work)