Ingredients
- 2 pound cut and diced stewing beef
- 1 teaspoon garlic powder, three tablespoons flour
- a half teaspoon of salt and a quarter teaspoon of black pepper
- three tablespoons of extra virgin olive oil
- 1 chopped onion
- 6 cups beef stock
- Optional half-cup red wine
- pound peeled and diced potatoes
- 4 carrots, peeled and cut into 1-inch chunks
- 4 celery stalks, sliced into 1-inch pieces
- Tomato paste, a third of a cup
- 1 teaspoon dried rosemary
- 2 teaspoons of cornstarch
- 2 tbsp. distilled water
- A third of a cup of peas
Instructions
Combine flour, garlic powder, and salt and pepper in a mixing bowl. In a large mixing bowl, toss the meat with the flour mixture.
Heat the olive oil in a big Dutch oven or pot. In a pan, brown the beef and onions. Scrape up any brown parts in the pan and add beef stock and red wine.
Except for the peas, cornstarch, and water, combine all remaining ingredients in a large mixing bowl. Reduce the heat to low, cover, and cook for 1 hour or until the beef is tender (up to ninety minutes).
To make a slurry, combine equal quantities of cornstarch and water. To get the appropriate consistency, gradually add the slurry to the simmering stew (you may not need all of the slurries). See this video here for even more tips.
Stir in the peas and cook for another five to ten minutes before serving. Season to taste with salt and pepper.
We’ve examined the health benefits of this food, and we’ve also looked at how long it takes to prepare it using various means. Creating great beef stew should allow you to stay ahead when it comes to creating great beef stew.