This Beef Stew Recipe is perfect for the colder weather! Tender beef is simmered in beef broth with potatoes, onions, celery, peas, and carrots until melt in your mouth tender. It’s comfort food heaven!
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
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.
Beef stew meat is often made from the ends of different cuts of beef. If your beef is not tender after 60 minutes, cover and allow to simmer an additional 15-20 minutes or until tender.
PREP TIME 10 minutes
COOK TIME 1 hour 10 minutes
TOTAL TIME 1 hour 20 minutes
SERVINGS 8 servings
AUTHOR Holly Nilsson
COURSE Main Course