Description
A hearty and flavorful beef stew made with tender stewing beef, vegetables, and a rich broth, simmered to perfection for a comforting meal.
Ingredients
Scale
Beef and Seasoning
- 2 pounds stewing beef, trimmed and cubed
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Cooking Base
- 3 tablespoons olive oil
- 1 onion, chopped
- 6 cups beef broth
- ½ cup red wine (optional)
Vegetables
- 1 pound potatoes, peeled and cubed
- 4 carrots, cut into 1-inch pieces
- 4 ribs celery, cut into 1-inch pieces
- ¾ cup peas
Flavoring and Thickening
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary (or 1 fresh sprig)
- 2 tablespoons cornstarch + 2 tablespoons water (for thickening)
Instructions
- Prepare the beef: In a bowl, toss beef cubes with all-purpose flour, garlic powder, salt, and black pepper until evenly coated. This will help create a nice crust when searing and also thicken the stew slightly.
- Sear the beef: Heat olive oil in a large Dutch oven over medium-high heat. Add the beef cubes and chopped onions, cooking and stirring until the beef is browned on all sides and onions are softened, developing rich flavors.
- Build the broth: Pour in the beef broth and optional red wine, scraping the bottom of the pot to loosen any browned bits. These bits add depth to the stew’s flavor.
- Simmer the stew: Stir in the potatoes, carrots, celery, tomato paste, and rosemary. Cover the pot and simmer gently for about 1 hour, or until the beef is tender and vegetables are cooked through.
- Thicken the stew: In a small bowl, mix cornstarch with water to create a slurry. Slowly stir this into the simmering stew to thicken the broth to your desired consistency.
- Add the peas: Stir in the peas during the last few minutes of cooking just to warm them through without losing their bright color and texture.
- Serve & enjoy: Remove from heat and let the stew cool slightly. Serve hot with fresh bread or biscuits for a complete comforting meal.
Notes
- Using red wine is optional but adds a deep, rich flavor to the stew.
- Be sure to brown the beef well as this step develops important flavors.
- Feel free to substitute vegetables like parsnips or turnips for a twist.
- For a thicker stew, add more cornstarch mixture gradually until desired thickness.
- This stew tastes even better the next day as flavors meld.
