Cricketbirds Beef Stew Recipe

Ingredients for Cricketbirds Beef Stew

• Vegetable Oil
• Beef Stew Meat
• 2 stalks celery, chopped
• Carrot
• 1 large onion, chopped
• 1 cup tomato juice
• 2 tablespoons cornstarch
• Red Wine
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon dried basil
• Ground Pepper
• 2 lbs potatoes, peeled and cubed

How to Make Cricketbirds Beef Stew

1. In a large skillet (Dutch oven is preferred), heat 2 tablespoons of olive oil over medium-high heat.
2. Add 2 lbs of beef stew meat, cut into 1-inch cubes.
3. Cook, stirring frequently, until browned on all sides (about 8-10 minutes). Remove beef from skillet and set aside.
4. Preheat oven to 300°F (150°C).
5. In the same skillet, add 2 stalks of celery (chopped), 2 carrots (chopped), and 1 large onion (chopped). Cook until softened, about 5 minutes.
6. In a small bowl, whisk together 1 cup of tomato juice and 2 tablespoons of cornstarch until smooth.
7. Return the beef to the skillet. Add the celery, carrot, and onion mixture.
8. Pour in the tomato juice and cornstarch mixture, stirring well to combine.
9. Add 1 cup of red wine, 1 tablespoon of brown sugar, 1 teaspoon of salt, 1 teaspoon of dried basil, and 1/2 teaspoon of black pepper.
10. Transfer the mixture to a large (6-quart) oven-safe pot or Dutch oven.
11. Cover and bake for 1 hour and 30 minutes.
12. Stir the stew every 15-20 minutes to prevent sticking and promote a thicker gravy.
13. Add 2 lbs of potatoes (peeled and cubed).
14. Cover again and bake for an additional 30-40 minutes, or until the meat and vegetables are tender. Internal temperature of the beef should reach 160°F (71°C).
15. Serve hot, optionally in crusty bread bowls.