1 tbs olive oil
1 onion, chopped
6-8 garlic cloves, chopped
3 hothouse tomatoes, diced and reserve juices (or 1 can diced tomatoes)
1 lb stew beef, cubed
1/4 tsp thyme
3/4 c red wine
1 tbs cornstarch
2 tbs cold water
Add oil to large pot. Saute onion, garlic, tomatoes (and the juice), carrots, celery and potato. Add salt and pepper to taste. Saute 6-8 mins then set aside.
Add a little more oil back to large pot. Add beef then thyme and 1/3 c red wine. Cook through.
Add veggie mixture to beef. Add beef stock and remainder of wine. Simmer for ~2 hrs.
Make slurry of cornstarch and water. Add to boiling stew to thicken. Reduce heat to low and simmer for 15-20 mins.
Serve with homemade bread and/or salad.
Source: adapted from For the Love of Cooking