Tempting Ten Minute Stew

I thought of stew the other day and had a hankering ever since. So to welcome the weekend and the fall, I threw this together, saving lots of time***..and boy was it delicious. I say ten minutes because that's about all it takes to get the ingredients ready. Once it goes in the oven, just forget about it...which will be pretty hard because it smells soooo good! Enjoy.

You'll need:
- One onion, diced
- 5 plump cloves of garlic, minced
- Herbs: dash of thyme and rosemary, a bay leaf, a tsp dry oregano and basil
- about 1/3 cup cornstarch
- About 2 lbs stewing beef (already cubed and ready to go) ***
- Handful baby carrots***
- Handful green beans
- Liquids: 1 1/2 cups boiling beef broth, half cup red wine.
- 3 Italian tomatoes, diced
-half a package of onion soup mix***
- about 2 cups kale, bite sized pieces
- half a package of gnocci***
- bunch of chopped, fresh dill and green onions for the finish.

1. Preheat oven to 325
2. Heat up olive oil and add onion, garlic, herbs and meat for 4-5 minutes, saute.
3. Add baby carrots, beans, cornstarch and stir so that the cornstarch thickens.
4. Add liquids, tomatoes, dill and wait for a simmer, then pop it in the oven for an hour and a half.
5. With about 20 minutes remaining, add kale and gnocci. When done, top with more dill and green onions. Serve with a baguette if you wish!


Moolicious!