Description
A hearty and flavorful beef stew made with tender stewing beef, fresh vegetables, and a rich broth thickened to perfection. This classic comfort food is simmered slowly to develop deep flavors, perfect for 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 Base
- 3 tablespoons olive oil, more as needed
- 1 onion, chopped
- 6 cups beef broth
- ½ cup red wine (optional)
Vegetables
- 1 pound potatoes, peeled and cubed
- 4 carrots, cut into 1 inch pieces
- 4 ribs celery, cut into 1 inch pieces
- ¾ cup peas
Flavoring and Thickening
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary or 1 sprig fresh rosemary
- 2 tablespoons cornstarch or as needed
- 2 tablespoons water or as needed
Instructions
- Prepare the Beef: Combine flour, garlic powder, salt, and pepper in a bowl. Toss the stewing beef cubes in the flour mixture to coat evenly.
- Brown the Beef: Heat olive oil in a large Dutch oven or pot over medium-high heat. Shake off excess flour from the beef and brown it in small batches until well caramelized. Remove browned beef and set aside in a bowl.
- Sauté Onions: Add chopped onions to the pot, adding more olive oil if needed, and cook until they begin to soften, about 3 minutes.
- Deglaze and Add Liquids: Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot to incorporate deep flavors.
- Add Remaining Ingredients: Stir in the browned beef, cubed potatoes, carrots, celery, tomato paste, and rosemary. Reduce heat to medium-low, cover the pot, and simmer for 1 hour or until the beef is tender, up to 90 minutes if needed.
- Thicken the Stew: Mix cornstarch and water to create a slurry. Slowly add this mixture to the boiling stew, stirring until the stew reaches your desired thickness. You may not need to add all the slurry if you prefer a thinner broth.
- Finish With Peas: Stir in the peas and simmer the stew for an additional 5 to 10 minutes. Taste and adjust seasoning with salt and pepper to your preference before serving.
Notes
- Beef stew meat is often made from the ends of different cuts of beef. If your beef is not tender after 60 minutes, cover and allow to simmer an additional 15-20 minutes or until tender.
- For a richer flavor, use fresh rosemary if available.
- You can omit red wine if you prefer to keep the stew alcohol-free.
- If the stew is too thick, add a little beef broth or water to loosen.
- Leftovers store well in the refrigerator for up to 3 days and taste even better the next day.
Nutrition
- Serving Size: 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
