Beef Stew Recipe

By Ellie

8 Person

80 Minutes

0 Calories

This Beef Stew Recipe is perfect for the colder weather! Tender beef is simmered in beef broth with potatoes, onions, celery, peas, and carrots until melt in your mouth tender. It’s comfort food heaven!

Ingredients

2 tbsp. water
2 tbsp. cornstarch
3/4 cup peas
4 celery stalks cut into 1 inch pieces
4 carrots cut into 1 inch pieces
1 pound potatoes peeled and cubed
1 tsp. dried rosemary or 1 sprig fresh
3 tbsp. tomato paste
6 cups beef broth
1/2 cup red wine optional
1 onion chopped
3 tbsp. olive oil
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. garlic powder
3 tbsp. flour
2 pounds stewing beef trimmed and cubed

Method

01

Combine flour, garlic powder and salt & pepper. Toss beef in flour mixture.
02

Heat olive oil in a large Dutch oven or pot. Cook the beef and onions until browned.
03

Add red wine and beef stock while scraping up any brown bits in the pan.
04

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).
05

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).
06

Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.

Related Tags

Beef Stew Recipe

4.8

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Prep Time 10 Mins
Cook Time 70 Mins
Total Time 80 Mins

02 Ingredients

2 tbsp. water

2 tbsp. cornstarch

3/4 cup peas

4 celery stalks cut into 1 inch pieces

4 carrots cut into 1 inch pieces

1 pound potatoes peeled and cubed

1 tsp. dried rosemary or 1 sprig fresh

3 tbsp. tomato paste

6 cups beef broth

1/2 cup red wine optional

1 onion chopped

3 tbsp. olive oil

1/2 tsp. black pepper

1/2 tsp. salt

1/2 tsp. garlic powder

3 tbsp. flour

2 pounds stewing beef trimmed and cubed

03 Method

Step 1

Combine flour, garlic powder and salt & pepper. Toss beef in flour mixture.

Step 2

Heat olive oil in a large Dutch oven or pot. Cook the beef and onions until browned.

Step 3

Add red wine and beef stock while scraping up any brown bits in the pan.

Step 4

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).

Step 5

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).

Step 6

Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.

04 Author