Wednesday, May 17, 2023

Beef Stew


2 lbs. stewing beef, trimmed and cubed
3 T. flour
½ t. garlic powder
½ t. salt
½ t. black pepper
3 T. olive oil
1 onion, chopped
6 C. beef broth
½ C. red wine, optional
1 lb. potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
3 T. tomato paste
1 t. dried rosemary or 1 sprig fresh
2 T. cornstarch
2 T. water
¾ C. peas


  1. Combine flour, garlic powder, salt, and pepper. 
  2. Toss beef in flour mixture. 
  3. Heat olive oil in a large Dutch oven or pot. 
  4. Cook the beef and onions until browned.
  5. Add beef broth and red wine while scraping up any brown bits in the pan.
  6. Stir in all remaining ingredients except for peas, cornstarch and water. 
  7. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).
  8. Mix equal parts cornstarch and water to create a slurry. 
  9. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry).  
  10. Stir in peas and simmer 5-10 minutes before serving . 
  11. Season with salt and pepper to taste.

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