Pure Magnolias

Ingredients:

• 2 tbsp olive oil
• 1 lb beef stew meat (or chicken, if preferred)
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 carrots, peeled and chopped
• 2 potatoes, peeled and diced
• 1 cup peas (frozen or fresh)
• 4 cups beef or vegetable broth
• 1 cup red wine (optional for depth of flavor)
• 1 tsp dried thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 2 tbsp flour (for thickening, optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the beef stew meat (or chicken) and brown on all sides. Remove and set aside.
2. In the same pot, add chopped onion and sauté until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
3. Add carrots, potatoes, peas, and the browned meat back to the pot. Pour in the broth and red wine (if using).
4. Stir in thyme, rosemary, salt, and pepper. Bring to a simmer and cook, covered, for 1 to 1.5 hours, until the meat is tender and the vegetables are cooked through.
5. If you prefer a thicker stew, whisk the flour into a small amount of cold water to make a slurry and stir it into the stew during the last 15 minutes of cooking.
6. Adjust seasoning to taste and serve hot.

XO, Ruby Wren.