Beef Stew Recipe

C/O Recipe

By Holly Nilsson

Ingredients

• 2 pounds stewing beef trimmed and cubed
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil more as needed
• 1 onion chopped
• 6 cups beef broth
• ½ cup red wine optional
• 1 pound potatoes peeled and cubed
• 4 carrots cut into 1 inch pieces
• 4 sticks of celery cut into 1 inch pieces
• 3 tablespoons tomato paste
• 1 teaspoon dried rosemary or 1 sprig fresh
• 2 tablespoons cornstarch or as needed
• 2 tablespoons water or as needed
• ¾ cup peas

Directions

1. Combine flour, garlic powder, salt, and pepper. Toss beef in flour mixture.
2. Heat olive oil in a large Dutch oven or pot over medium-high heat. Shake off any excess flour from the beef and brown in small batches. Remove and set aside in a bowl.
3. Add the onions to the pot, adding more oil as needed, and cook until they begin to soften, about 3 minutes.
4. Add beef broth and red wine while scraping up any brown bits in the pan.
5. Stir in browned beef, potatoes, carrots, celery, tomato paste, and rosemary. Reduce heat to medium-low, cover, and simmer 1 hour or until beef is tender (up to 90 minutes).
6. Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry, if you'd like a thicker stew, you can add extra).
7. Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.

Chef's notes

Stew meat is often made from the ends of different cuts of beef. If your beef is not tender after 60 minutes, allow it to simmer an additional 15-20 minutes or until tender.

Nutrition