Provençal-Style Beef Stew
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Slotted spoon
- Measuring cup
- Whisk
- Mixing bowl
- Plate
- Ladle
- Serving bowl
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 2 lb beef stew meat
- 1 cup pancetta, cubed
- 1 chopped onion
- 5 cloves garlic, sliced
- 6 baby carrots, halved
- 1 cup pearl onions (fresh or frozen)
- 1 cup mushrooms, halved
- 1 tbsp cornstarch
- 1 Salt & pepper
- 1 tbsp tomato paste
- 1 bottle red wine
- 1 cup water (just enough to cover the meat)
- 2 tbsp fresh thyme
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