Dutch Oven Beef Stew

foodtalkdaily.com

RPerrett

2 pounds stew meat

2 pounds potatoes, cut bite-sized

1 cup carrots, chopped

1 cup parsnips, chopped

1 cup onion, chopped

4 cloves garlic, minced

3 tablespoons extra virgin olive oil (divided)

⅔ cup red wine

8 cups beef stock, divided (or half beef/half mushroom stock)

(If not using mushroom stock, add 2 tablespoons Umami powder)

4 tablespoons cornstarch (mixed with ½ cup of the beef broth)

2 teaspoons dried rosemary

2 teaspoons dried thyme

2 teaspoons pink Himalayan salt (divided)

2 teaspoons black pepper (divided)

1 teaspoon smoked paprika (or aleppo pepper)

1 teaspoon cinnamon

Directions at foodtalkdaily.com

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