Description
A classic and hearty beef stew featuring tender chunks of stewing beef simmered with potatoes, carrots, celery, and peas in a rich, flavorful broth thickened with a cornstarch slurry. Perfect for a comforting 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)
- 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
- 2 tablespoons cornstarch (or as needed)
- 2 tablespoons water (or as needed)
Instructions
- Prepare the beef: Combine flour, garlic powder, salt, and black pepper in a bowl. Toss the cubed stewing beef in the flour mixture until evenly coated.
- Brown the beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Shake off excess flour from the beef cubes and brown them in small batches until all sides are nicely seared. Remove browned beef and set aside.
- Sauté the onions: In the same pot, add more olive oil if needed and cook the chopped onion until they begin to soften, about 3 minutes.
- Deglaze: Pour in the beef broth and red wine (if using), scraping up any brown bits from the bottom of the pot to incorporate the flavors.
- Combine ingredients: Return the browned beef to the pot and add the cubed potatoes, carrots, celery, tomato paste, and rosemary. Stir well to combine.
- Simmer the stew: Reduce heat to medium-low, cover, and let the stew simmer gently for 1 hour to 90 minutes, until the beef and vegetables are tender.
- Thicken the stew: Mix cornstarch with water to create a slurry. Slowly stir the slurry into the boiling stew to thicken the broth to your desired consistency. You may not need to use all of the slurry if a lighter consistency is preferred.
- Add peas and finish: Stir in the peas and simmer for an additional 5–10 minutes until heated through. Taste and season with salt and pepper as needed before serving.
Notes
- This easy beef stew recipe is a family favorite with tender veggies and beef in a rich brown broth.
- Adding red wine is optional but adds depth of flavor to the stew.
- Use a heavy-bottomed pot or Dutch oven for even cooking and browning.
- The stew thickens nicely with a cornstarch slurry but can be adjusted for desired thickness.
Nutrition
- Serving Size: 1 serving
- Calories: 444
- Sugar: 4 g
- Sodium: 383 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg
