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Beef Stew Recipe

8 servings


1 hour 30 minutes

total time


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


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.


Serving Size



444 kcal

Total Fat

28 g

Saturated Fat

9 g

Unsaturated Fat


Trans Fat



80 mg


383 mg

Total Carbohydrate

22 g

Dietary Fiber

4 g

Total Sugars

4 g


25 g

8 servings


1 hour 30 minutes

total time
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