Beef Stew

• 1 lb beef stew meat, cubed
• 2 tablespoons vegetable oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 3 cups beef broth
• 1 cup red wine (optional)
• 2 carrots, sliced
• 2 potatoes, cubed
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons cornstarch (optional, for thickening)

Instructions:

1. In a large pot, heat oil over medium-high heat. Brown beef cubes in batches and set aside.
2. In the same pot, sauté onion and garlic until softened.
3. Add beef back to the pot along with beef broth, wine, carrots, potatoes, tomato paste, thyme, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 1.5-2 hours until meat is tender.
5. If desired, mix cornstarch with a little water and stir into the stew to thicken.