Description

This hearty Beef Stew recipe features tender chunks of stewing beef simmered with potatoes, carrots, celery, and peas in a rich, flavorful broth thickened with a cornstarch slurry. Perfectly seasoned with garlic powder, rosemary, and a hint of red wine, this classic comfort food is easy to prepare and makes a satisfying family meal.

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 Ingredients

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 rosemary

Thickening Agents

2 tablespoons cornstarch (or as needed)
2 tablespoons water (or as needed)

Final Ingredient

¾ cup peas

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Instructions

Prepare the Beef: In a bowl, combine the all-purpose flour, garlic powder, salt, and black pepper. Toss the stewing beef cubes in this flour mixture, coating them evenly.
Brown the Beef: Heat 3 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Shake off excess flour from the beef cubes and brown them in batches to avoid overcrowding, turning to get a golden crust. Remove browned beef and set aside.
Sauté Onions: Add chopped onions to the pot, adding more olive oil if needed. Cook the onions for about 3 minutes until they begin to soften and become translucent.
Deglaze the Pot: Pour in beef broth and red wine (if using), scraping the bottom of the pot to release any browned bits for extra flavor.
Add Ingredients and Simmer: Return the browned beef to the pot along with potatoes, carrots, celery, tomato paste, and rosemary. Stir well, then reduce heat to medium-low. Cover and simmer for about 1 hour, or up to 90 minutes, until the beef is tender and vegetables are cooked.
Thicken the Stew: Mix cornstarch and water in equal parts to create a slurry. Bring the stew to a gentle boil and slowly whisk in the slurry, stirring continuously until the stew thickens to your desired consistency. Use more slurry if you prefer a thicker broth.
Add Peas and Final Seasoning: Stir in the peas and simmer for another 5 to 10 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
Serve: Ladle the hot beef stew into bowls and enjoy immediately for a comforting meal.

Notes

This beef stew is a comforting and filling meal perfect for cold days or family dinners.
Using a Dutch oven or heavy pot helps achieve even cooking and deep flavors.
Red wine is optional but adds richness to the broth.
Make sure to brown the beef in batches to avoid steaming instead of browning.
The cornstarch slurry allows you to control the stew’s thickness easily.
Feel free to swap peas for other vegetables like green beans or mushrooms based on preference.

Nutrition

Serving Size: 1 serving
Calories: 444 kcal
Sugar: 4 g
Sodium: 383 mg
Fat: 28 g
Saturated Fat: 9 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 4 g
Protein: 25 g
Cholesterol: 80 mg