Description
A hearty and classic beef stew recipe featuring tender chunks of stewing beef simmered with potatoes, carrots, celery, and peas in a rich, flavorful broth enhanced by red wine and aromatic herbs. Perfect for cozy dinners, this stew is thickened to perfection and packed with comforting flavors.
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)
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary or 1 sprig fresh
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
Thickening Slurry
- 2 tablespoons cornstarch (or as needed)
- 2 tablespoons water (or as needed)
Instructions
- Prepare the beef: In a bowl, combine the all-purpose flour, garlic powder, salt, and black pepper. Toss the stewing beef cubes thoroughly in this mixture to coat them evenly.
- Brown the beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Shake off any excess flour from the beef pieces and brown them in small batches to avoid overcrowding. Once browned, remove the beef and set aside in a bowl.
- Sauté onions: Add more olive oil to the pot if needed, then add the chopped onions. Cook the onions over medium heat until they begin to soften, about 3 minutes, stirring occasionally.
- Deglaze and add liquid: Pour in the beef broth and red wine (if using), scraping the bottom of the pot with a wooden spoon to loosen any browned bits. These bits add flavor to the stew.
- Add vegetables and beef: Return the browned beef to the pot along with the cubed potatoes, carrots, celery, tomato paste, and rosemary. Stir gently to combine.
- Simmer the stew: Reduce the heat to medium-low, cover the pot, and let the stew simmer for about 1 hour to 1 hour 30 minutes, or until the beef is tender and the vegetables are cooked through.
- Thicken the stew: Mix the cornstarch with an equal amount of water to make a slurry. Bring the stew to a boil, then slowly stir in the slurry a little at a time until the stew reaches your desired thickness.
- Add peas and finish cooking: Stir in the peas and simmer for an additional 5 to 10 minutes. Taste and adjust salt and pepper seasoning before serving.
Notes
- Beef stew meat may come from tougher cuts and often contains connective tissue; if the beef is not tender after 60 minutes of simmering, continue cooking for an additional 15-20 minutes or until tender.
- Red wine is optional but adds depth of flavor; substitute with extra beef broth if preferred.
- Do not overcrowd the pan when browning beef to ensure proper searing and flavor development.
- Adjust the thickness of the stew with cornstarch slurry according to your preference; add slowly to avoid over-thickening.
- Leftover stew tastes even better the next day as flavors meld.
Nutrition
- Serving Size: 1 cup
- Calories: 340 kcal
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
