Description
This hearty beef stew recipe is a comforting classic perfect for any occasion. Tender cubes of stewing beef are browned and simmered slowly with potatoes, carrots, celery, and fragrant herbs in a rich beef broth, enhanced with tomato paste and optional red wine. The stew is thickened with a cornstarch slurry and finished with sweet peas, making it a filling and delicious meal that warms you from the inside out.
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)
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 rosemary
- ¾ cup peas
Thickening Agent
- 2 tablespoons cornstarch (or as needed)
- 2 tablespoons water (or as needed)
Instructions
- Prepare the Beef: In a medium bowl, combine the flour, garlic powder, salt, and black pepper. Toss the stewing beef cubes in this flour mixture until evenly coated, ensuring each piece is covered lightly to help with browning and thickening the stew later.
- Brown the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Shake off any excess flour from the beef and add the cubes in small batches to avoid overcrowding. Brown the beef on all sides until a deep golden crust forms, about 5-7 minutes per batch. Remove browned beef and set aside in a bowl.
- Sauté the Onions: In the same pot, add more olive oil if needed. Add the chopped onions and cook for about 3 minutes until they begin to soften and become translucent, stirring occasionally to prevent sticking.
- Deglaze the Pot: Pour in the beef broth and red wine (if using), scraping up the browned bits stuck to the bottom of the pot with a wooden spoon. This adds rich flavor to the stew base.
- Add Ingredients to Simmer: Return the browned beef to the pot. Add the cubed potatoes, carrots, celery, tomato paste, and rosemary. Stir well to combine all ingredients evenly. Reduce heat to medium-low, cover the pot, and simmer gently for 1 hour or until the beef is tender, checking occasionally. If needed, simmer up to 90 minutes for desired tenderness.
- Thicken the Stew: In a small bowl, mix the cornstarch and water to create a smooth slurry. Slowly stir the slurry into the boiling stew a little at a time until you reach your preferred thickness. You may not need the entire slurry, so add gradually to avoid over-thickening.
- Finish with Peas and Season: Stir in the peas and allow the stew to simmer uncovered for an additional 5-10 minutes. This keeps the peas tender but bright. Taste and adjust seasoning by adding salt and pepper as desired before serving.
Notes
- Beef stew meat usually comes from tougher cuts or ends of different beef cuts. If your beef is not tender after the initial 60 minutes of simmering, cover the pot and continue to simmer gently for another 15-20 minutes until the meat is fork-tender.
- Red wine is optional but adds great depth of flavor; you can substitute with extra beef broth if preferred.
- To make the stew thicker, add more cornstarch slurry gradually; if too thick, thin with a little more broth or water.
- Leftover stew keeps well refrigerated for up to 3 days and tastes even better the next day.
- For gluten-free, substitute the all-purpose flour with gluten-free flour or cornstarch for dredging the beef.
Nutrition
- Serving Size: 1 cup (about 250 g)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
