The Perfect Boulden Beef Stew

I've been trying different beef stew recipes for decades. I finally created one that is perfect for my family's tastes. 

Beef Stew

Ingredients:

Olive oil

Approx. 1/8- 1/4 cup dry red wine

1/8-1/4 cup Arrowroot powder

1/2 yellow onion, chopped

Two large carrots, peeled and chopped

1-2 pounds beef stew meat, cut into smaller pieces and sprinkled with salt and pepper before cooking

Four medium Russet potatoes or two large, cleaned, partially peeled, and chopped

Approx. 4 cups beef broth

Kosher salt and fresh cracker pepper to taste

Two tablespoons dried thyme

1/4 cup frozen peas

Directions:

Heat a pot on medium heat and add a generous amount of olive oil to the bottom. 

I like to use an enameled pot, so I can see the star develop on the bottom of the pot as the beef sears. 

Sear the beef pieces. Let them cook as long as necessary to get rid of all water. Turn them as often as necessary. Allow them to get a bit charred, and the oil and beef bits on the bottom of the pan to char, but not burn. 

Pour 1/8-1/4 cup of wine in. let it sizzle and stir the beef around to releasing the char from the bottom of the pan. This will flavor your stock. 

Add your chopped onions and allow them to cook for a few minutes, stirring as necessary.

Sprinkle in the 1/8-1/4 cup of arrowroot powder and stir everything together. 

Now add your broth, carrots, potatoes, salt, pepper, and dried thyme. 

Cover and simmer on low until the carrots are soft when poked with a fork. 

Turn off the heat and add the frozen peas and stir. 

Allow the soup to sit for several minutes uncovered before serving, so the peas thaw and the soup isn't too hot. 

Enjoy!