Ingredients:
2 lbs. stewing beef, trimmed and cubed3 T. flour½ t. garlic powder½ t. salt½ t. black pepper3 T. olive oil1 onion, chopped6 C. beef broth½ C. red wine, optional1 lb. potatoes, peeled and cubed4 carrots, cut into 1 inch pieces4 stalks celery, cut into 1 inch pieces3 T. tomato paste1 t. dried rosemary or 1 sprig fresh2 T. cornstarch2 T. water¾ C. peas
Directions:
- Combine flour, garlic powder, salt, and 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).
- Stir in peas and simmer 5-10 minutes before serving .
- Season with salt and pepper to taste.
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