Beef Stew / Ragout de bœuf

2 pounds cubed beef stew meat

3 tablespoons vegetable oil

2 cubes beef bouillon, crumbled

2 cups water

1 jar pasta sauce

1/2 cup red, dry, wine

1 tablespoon dried parsley

1 pinch dry thyme

1/2 teaspoon ground black pepper

2 cups pearl onions

3 cloves garlic, minced

3 large potatoes, peeled and cubed (or potatoes steamed aside)

4 carrots, cut into 1 inch pieces

1 package frozen peas

 

In a large pot/cocotte, sauté beef in oil over medium heat until brown – about 8 minutes. Dissolve bouillon in water and pour into pot. Stir in pasta sauce and wine, parsley, thyme and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

Stir potatoes, carrots and onion into the pot.

Cover and simmer 1 hour more.

Add peas for the last 10 minutes

(2 teaspoons cornstarch or flour: optional. Stir in 3 Tbsp water and add with the peas if the stew feels too liquid.)

 

Done