Description
A hearty and comforting classic Beef Stew made with tender cubed stewing beef, potatoes, carrots, celery, and peas simmered to perfection in a flavorful broth enhanced with red wine and tomato paste. This recipe features a rich, thickened sauce and is perfect for cozy dinners.
Ingredients
Scale
Beef and Seasoning
- 2 pounds stewing beef, trimmed and cubed
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Cooking Base
- 3 tablespoons olive oil (more as needed)
- 1 onion, chopped
- 6 cups beef broth
- ½ cup red wine (optional)
Vegetables and Flavorings
- 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
Thickening and Finishing
- 2 tablespoons cornstarch (or as needed)
- 2 tablespoons water (or as needed)
- ¾ cup peas
Instructions
- Prepare the Beef: Combine the all-purpose flour, garlic powder, salt, and black pepper in a bowl. Toss the cubed stewing beef in the flour mixture, ensuring each piece is coated evenly, then shake off excess flour.
- Brown the Beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. In small batches, brown the coated beef pieces until they develop a deep golden crust. Remove browned beef and set aside in a bowl.
- Sauté Onions: In the same pot, add more olive oil if necessary and add the chopped onions. Cook over medium heat until the onions soften and become translucent, about 3 minutes.
- Deglaze and Add Liquids: Pour in the beef broth and red wine (if using), scraping up any browned bits stuck to the bottom of the pot to incorporate their flavor into the liquid.
- Add Main Ingredients and Simmer: Return the browned beef to the pot along with the potatoes, carrots, celery, tomato paste, and rosemary. Stir well. Reduce the heat to medium-low, cover the pot, and let the stew simmer for 1 hour to 1 hour 30 minutes until the beef is tender and vegetables are cooked through.
- Thicken the Stew: In a small bowl, mix the cornstarch and water to create a slurry. Slowly stir this slurry into the simmering stew, adjusting quantity to reach your desired thickness. Bring the stew back to a gentle boil to activate the thickening.
- Finish and Serve: Stir in the peas and let the stew simmer for an additional 5 to 10 minutes. Taste and adjust with salt and pepper as needed before serving.
Notes
- Beef stew meat can come from tougher end cuts so if the beef is not tender after 60 minutes, continue simmering covered for an additional 15-20 minutes until tenderness is achieved.
- Red wine is optional but adds a deep, rich flavor to the stew. You can substitute with extra beef broth if preferred.
- Use fresh rosemary for the best aromatic flavor, but dried rosemary works well as a substitute.
- The cornstarch slurry is important for thickening the stew; add it gradually to avoid making it too thick.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
