Stew is a great cold-weather treat. I decided to make a pot that combined American and French techniques. I started by marinating in red wine.
After browning the meat, I sweated the onions and fried a little garlic.
I made a roux, then added tomato paste to brown.
The meat went in first. The potatoes and carrots followed a little later. The corn and green beans added the party toward the end.
The result was satisfying beef and vegetables in a velvety, meaty sauce.
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