Description
A hearty and flavorful classic beef stew made with tender stewing beef, fresh vegetables, and a rich broth simmered to perfection. This comforting dish combines browned beef cubes, potatoes, carrots, celery, and peas in a savory tomato and rosemary-infused stew, ideal 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 and Vegetables
- 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
Thickening and Finishing
- 2 tablespoons cornstarch or as needed
- 2 tablespoons water or as needed
- ¾ cup peas
Instructions
- Prepare the Beef: In a bowl, combine the flour, garlic powder, salt, and black pepper. Toss the cubed beef in this flour mixture ensuring all pieces are coated evenly.
- Brown the Beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Shake off excess flour from the beef cubes, then brown them in batches to avoid overcrowding. Once browned, remove the beef and set aside.
- Sauté Onions: In the same pot, add more olive oil if necessary and sauté the chopped onions for about 3 minutes until they begin to soften.
- Deglaze the Pot: Pour in the beef broth and optional red wine, scraping up any browned bits from the pot bottom to add flavor.
- Add Ingredients to Simmer: Return the browned beef to the pot along with potatoes, carrots, celery, tomato paste, and rosemary. Reduce heat to medium-low, cover, and let the stew simmer gently for about 1 hour, or up to 90 minutes until beef is tender.
- Thicken the Stew: Mix cornstarch and water to create a slurry. Bring the stew to a boil and slowly stir in the slurry a little at a time until the desired thickness is reached.
- Finish with Peas: Stir in the peas and simmer for an additional 5-10 minutes. Adjust seasoning with salt and pepper as needed before serving.
Notes
- Stewing beef is often made from tougher cuts; if not tender after 60 minutes of simmering, cover and cook for an additional 15-20 minutes.
- Red wine is optional but adds depth to the stew; feel free to omit if preferred.
- The slurry thickening step is customizable to achieve desired stew consistency.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 444
- Sugar: 4g
- Sodium: 383mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
