My Saved Recipes
Beef Stew Recipe
8 servings
servings1 hour 30 minutes
total timeIngredients
2 pounds stewing beef (trimmed and cubed)
3 tablespoons 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 stalks celery (cut into 1 inch pieces)
3 tablespoons tomato paste
1 teaspoon dried rosemary (or 1 sprig fresh)
2 tablespoons cornstarch
2 tablespoons water
¾ cup peas
Directions
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).
Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.
Nutrition
Serving Size
-
Calories
444 kcal
Total Fat
28 g
Saturated Fat
9 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
80 mg
Sodium
383 mg
Total Carbohydrate
22 g
Dietary Fiber
4 g
Total Sugars
4 g
Protein
25 g
8 servings
servings1 hour 30 minutes
total time