Beef Stew

Servings: 8 / Total Time: 1 hr 20 min

Ingredients

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

Directions

  • Combine flour, garlic powder and salt & pepper. Toss beef in flour mixture.
  • Heat olive oil in a large Dutch oven or pot. Cook the beef and onions until browned.
  • Add red wine and beef stock while scraping up any brown bits in the pan.
  • Stir in all remaining ingredients except for peas, cornstarch and water. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).
  • 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).
  • Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.