Beef Burgundy Stew - cooking recipe

Ingredients

2 lb. beef cubes (stew meat)
2 Tbsp. oil
1 can (10 1/2 oz.) beef broth
1 can (16 oz.) tomatoes
1 small bay leaf
1 clove garlic
salt and pepper to taste
4 medium carrots, cut small
4 medium potatoes, cut small
2 c. fresh mushrooms
1/3 c. water
2 Tbsp. cornstarch
1 1/4 c. Burgundy wine

Preparation

In Dutch oven, brown beef in oil.
Pour off fat, add broth, wine, tomatoes, bay leaf, garlic, salt and pepper.
Cover and cook over low heat for 2 hours.
Add carrots, potatoes and mushrooms and cook 30 minutes more.
Gradually blend water with cornstarch and slowly stir into sauce.
Cook, stirring, until thickens.