Now, I like my stews very, very thick and hearty. It is very easy to thin this out by increasing a cup at a time the broth. Also, don't think you cannot make this because you do not have a dutch oven. You can make the stew on top of the stove with a regular soup pot. Just simmer it for the same length or time or a bit longer as you do want that tough stew meat to get very tender. My guess is that you can also make this in a crock pot but just use the 2 cups of broth.
1 lb Stew Meat, cut up to bite size pieces
1/2 cup Carrots, chopped
1 med Yellow Onion, chopped
1 large Potato, chopped
3 cloves Garlic, chopped
1 can Diced Tomatoes (I used the one with the Mexican spices)
6 oz Tomato Paste (1 small can)
1 tsp Oregano
8 Basil leafs, chopped
3 TBSP Port Wine
2 cups Beef Broth
Salt and Pepper to taste
Heat the dutch oven on the stove at a medium to medium high heat. Add 2 TBSP Olive oil and let get hot.
Toss the stew meat into the pot and quickly brown on all sides. When the stew meat is almost ready to remove, add the Port Wine and cook for 2-3 minutes. Remove stew meat to a plate
There should be liquid at the bottom of the pot. Let it simmer for 2-3 minutes to reduce.
Add the onions and brown, 1-2 minutes
Add the potato, carrots and garlic cook for 2-3 minutes. You can add another 1-2 tsp of Olive oil if needed.
Add the entire can of diced tomatoes. Stir, simmer 2-3 minutes
Add the tomato paste and the chopped basil leafs, simmer 2-3 minutes
Add the Beef Broth, simmer 5 minutes
Place in oven for 1 hour 30 minutes at 350 degrees F or 176 degrees C
If cooking it in a dutch oven and you used only the 2 cups of broth, check it at 1 hour 15 minutes to ensure that it hasn't reduced too much. If it has just add water or more beef broth.
If you used the 3 cups of beef broth and decide that it is not thick enough, melt 2 TBSP butter and add 1 TBSP cornstarch into it. Mix until smooth, add to pot and simmer on the stove for 30 minutes. Keep an eye on it as it can thicken fairly quickly.
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