Beef Stew Recipe

Ingredients

Scaled for your household (8 portions) · original serves 8

• Stewing Beef2 lb
• Plain flour3 tbsp
• Garlic cloves½ tsp
• Salt½ tsp
• Black Pepper½ tsp
• Olive oil3 tbsp
• Brown onion1
• Beef stock6 cup
• Red wine (optional)½ cup
• Potatoes1 lb
• Carrots4
• Celery4
• Tomato puree (paste)3 tbsp
• Dried Rosemary1 tsp
• Cornflour2 tbsp
• Water2 tbsp
• Frozen peas⅔ cup

Method

1. 1

   Mix together flour, garlic powder, salt, and pepper. Toss beef in flour mixture.

2. 2

   Heat olive oil in a roomy Dutch oven or pot on medium-high heat. Shake off any excess flour from the beef; then brown in small batches. Remove and reserve in a bowl.

3. 3

   Stir in the onions to the pot, adding more oil as needed,; then cook until they begin to soften, about 3 minutes.

4. 4

   Stir in beef broth and red wine while scraping up any brown bits in the pan.

5. 5

   Mix in browned beef, potatoes, carrots, celery, tomato paste,; then rosemary. lower the heat to medium-low, put the lid on, and simmer 1 hour or until beef is tender (up to 90 minutes).

6. 6

   Mix equal parts cornstarch; then water to create a slurry. Slowly stir in the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry, if you'd like a thicker stew, you can stir in extra).

7. 7

   Mix in peas; then simmer 5-10 minutes before serving . Season with salt & pepper to taste.