Beef Stew Recipe

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour 30 minutes

Ingredients

2 pounds stewing beef (trimmed and cubed)

3 tablespoons all-purpose flour

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

3 tablespoons olive oil (more as needed)

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 ribs celery (cut into 1 inch pieces)

3 tablespoons tomato paste

1 teaspoon dried rosemary (or 1 sprig fresh)

2 tablespoons cornstarch (or as needed)

2 tablespoons water (or as needed)

¾ cup peas

Directions

Combine flour, garlic powder, salt, and pepper. Toss beef in flour mixture.

Heat olive oil in a large Dutch oven or pot over medium-high heat. Shake off any excess flour from the beef and brown in small batches. Remove and set aside in a bowl.

Add the onions to the pot, adding more oil as needed, and cook until they begin to soften, about 3 minutes.

Add beef broth and red wine while scraping up any brown bits in the pan.

Stir in browned beef, potatoes, carrots, celery, tomato paste, and rosemary. 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, if you'd like a thicker stew, you can add extra).

Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.

Nutrition

• Calories: 444 kcal
• Total Fat: 28 g
• Saturated Fat: 9 g
• Cholesterol: 80 mg
• Sodium: 383 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 25 g