3 # beef stew
1 quart Kitchen Basic beef stock or homemade or another MSG free stock
1 cup dry red wine (we use 1/4 rice vinegar 3/4 verjus so that it is
1 large onion, sliced thin
2 tsp. dried marjoram
4 garlic cloves, halved
2 Tbsp. corn starch (mixed in 2 Tbsp. water)
Combine stock, wine, onion, garlic and marjoram in glass bowl (or plastic bag) with meat. Place in refrigerator for 2-4 hours or overnight. Coat a large dutch oven with oil. Brown meat. Preheat oven to 400 degrees. Put meat into roasting pan with marinade. Bake for 45 minutes (until center is 160 F) To make sauce, place cornstarch in a bowl, whisk in hot marinade until sauce is thickened.
I actually cook the stew in a crock pot until the meat is tender and falling apart about 4-6 hours. You can add sliced mushrooms, parsnips and carrots to the stew while it is cooking. Garnish with chopped parsley.