Description
This simple beef stew recipe is a family favorite, featuring tender beef and vegetables in a rich, savory brown broth.
Ingredients
Scale
2 pounds stewing beef trimmed and cubed
3 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons olive oil
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 ribs 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
Instructions
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 beef broth and red wine 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, if you’d like a thicker stew, you can add extra).
Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.
Notes
- Beef stew meat is typically cut from the tougher ends of various beef cuts. If your beef isn’t tender after 60 minutes of cooking, cover the pot and let it simmer for an additional 15-20 minutes, or until it becomes tender.