Beef Stew

Big pot of beef stew yesterday. Got carrots, onions, potatoes, garlic, green beans, corn, and parsley at the farmer's market on Saturday. 

Brown well seasoned beef, then saute onions, garlic, tomato paste in butter and canola oil. Sprinkle with flour. Add a little red wine, then add beef with about 8 cups of low sodium beef stock. Bouquet garni of parsley, thyme and bay leaf. Cook covered for 1-1/2 hours. Add cut up carrots, green beans, potatoes, and mushrooms and cook 30 minutes. Add corn (cut off the cob) and frozen peas, and cook 10 minutes or so. Needed to add a little cornstarch to thicken up a bit more.