- 2 pounds stewing beef trimmed and cubed
- 3 tablespoons flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoonblack pepper
- 3 tablespoons olive oil
- 1 onion chopped
- 1/2 cup red wine optional
- 6 cups beef broth
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary or 1 fresh sprig
- 1 pound potatoes peeled and cubed
- 4 carrots cut into 1 inch pieces
- 4 celery stalks cut into 1 inch pieces
- 3/4 cup peas
- 2 tablespoons corn-starch
- 2 tablespoons water
- In a large bowl, mix flour, garlic powder, and salt and pepper; and then add the beef cubes into the flour mix to coat them.
- In a large Dutch oven or pot, heat some olive oil to cook the beef and onions until browned.
- Then, add the red wine and beef stock while using the spatula to scrape up any brown bits sticking on the pan.
- Add the remaining ingredients (except for peas corn-starch, and water).
- Reduce the heat to medium low, cover and simmer for 1 hour or until the beef is tender (up to 90 minutes).
- Make a slurry by mixing corn-starch and water and slowly add the slurry to the boiling stew until you reach your desired consistency.
- Lastly, add the peas and simmer for 5-10 minutes before serving.
- Season with salt and pepper to taste.
If the meat is not tender within 60 minutes, cover the pot and allow to simmer for an additional 15-20 minutes or until tender.
For a simple mash potato side, boil a pot of salted water. Add potatoes and cook for about 15 minutes until the potatoes are tender. Drain the potatoes. In a small saucepan, heat some butter and milk over low heat until butter is melted. Mash the potatoes and slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.