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Collection: Single dish
Recipe By: HiddenValley.com
Beef Stew
Ingredients
- 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
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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.
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