Braised Beef Stew

Preheat oven to 325° F.

Add vegetable oil to large, oven-proof pot over high heat. Pat beef dry and season with salt and pepper. Once oil is shimmering, add beef in batches and sear on all sides. Set beef aside when finished.

Add chopped onions to pot and cook until they start to caramelize. Add garlic and cook for another minute until fragrant, then deglaze pot with red wine.

Add carrots, potatoes, beef stock, bouillon, bay leaf, thyme, and rosemary . Stir to make sure nothing gets stuck to the bottom of the pot.

Place pot in oven for 2 hours.

To thicken, place approximately 1/2 cup of liquid into separate bowl and whisk cornstarch in until fully combined and a slurry forms. Add slurry back to pot and stir to combine.

Serve with some good sourdough bread (bonus points for garlic bread).