Pinot Noir Beef Stew

Ingredients:

• 12 oz lean beef stew meat
• 3 medium leeks, halved lengthwise and sliced
• 4 cloves garlic, minced
• 1 tbsp cooking oil
• 3 cups beef broth
• 1.5 cups Pinot Noir
• 1 tbsp dried thyme, crushed
• 0.5 tsp salt
• 0.5 tsp black pepper
• 2 medium potatoes, peeled and cut into 1-inch cubes
• 4 carrots, peeled and chopped into 1-inch chunks
• 2 stalks celery, sliced
• 1 tbsp cold water
• 1.5 tsp cornstarch

Directions:

1. In a large dutch oven pot, cook beef, leeks, and garlic in hot oil over medium-high heat until beef is browned.
2. Stir in broth, pinot noir, thyme, salt, and pepper. Bring to boiling and then reduce heat. Cover and simmer for 45 minutes. Add potatoes, carrots, and celery. Return to boiling and reduce heat. Cover and simmer for 30 minutes.
3. In a small bowl stir cornstarch into cold water. Stir cornstarch mixture into the stew. Cook and stir about 5 minutes until the stew is thickened.

Adapted from Better Homes and Gardens Dieter's Cookbook, 3rd edition, page 250