Classic Stovetop Beef Stew

fromvalerieskitchen.com

dnburt

subheading: BEEF STEW SEASONING MIX:

2 teaspoons sea salt

1 teaspoon dried crushed rosemary

1 teaspoon dried thyme

1 teaspoon dried marjoram

1 teaspoon paprika

½ teaspoon fresh ground black pepper

subheading: BEEF STEW:

2 tablespoons vegetable oil, plus additional as needed

2 pounds beef stew meat

1 diced white or yellow onion

2 stalks celery, chopped

1 teaspoon minced garlic

3 tablespoons tomato paste

1 cup medium to full-bodied red wine , (like Cabernet, Zinfandel, or Merlot)

3 cups low-sodium beef broth

1 tablespoon Worcestershire sauce

1½ pounds baby yellow or red potatoes, or a combination of both, halved or quartered

3 or 4 carrots, peeled and roughly chopped

1 cup frozen peas, no need to thaw

¼ cup fresh Italian parsley

¼ cup water

2 tablespoons cornstarch

½ teaspoon white pepper

Salt and pepper to taste

Note: Ingredients may have been altered from the original.

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