Imported from the web

Beef Stew

Name: Beef Stew
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 lb Stewing beef (Trimmed and cubed); 3 tbsp All-purpose flour; 0.5 tsp Garlic powder; 0.5 tsp Salt; 0.5 tsp Black pepper; 3 tbsp Olive oil (More as needed for cooking); 1 Onion (Chopped); 6 cup Beef broth; 0.5 cup Red wine (Optional); 1 lb Potatoes (Peeled and cubed); 4 Carrots (Cut into 1-inch pieces); 4 Celery ribs (Cut into 1-inch pieces); 3 tbsp Tomato paste; 1 tsp Dried rosemary (Or 1 sprig fresh rosemary); 2 tbsp Cornstarch (Or as needed); 2 tbsp Water (Or as needed; use equal parts with cornstarch for the slurry); 0.75 cup Peas; Salt (To taste, for final seasoning); Black pepper (To taste, for final seasoning)

Recipe by Holly Nilsson

Imported by c on SeeMeCook

A hearty, comforting stew of browned beef and tender vegetables simmered in a rich beef broth. Peas are added near the end, and a cornstarch slurry thickens the broth to the desired consistency.

8 servings90 minAmerican

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Ingredients

2 lb Stewing beef (Trimmed and cubed)
3 tbsp All-purpose flour
0.5 tsp Garlic powder
0.5 tsp Salt
0.5 tsp Black pepper
3 tbsp Olive oil (More as needed for cooking)
1 Onion (Chopped)
6 cup Beef broth
0.5 cup Red wine (Optional)
1 lb Potatoes (Peeled and cubed)
4 Carrots (Cut into 1-inch pieces)
4 Celery ribs (Cut into 1-inch pieces)
3 tbsp Tomato paste
1 tsp Dried rosemary (Or 1 sprig fresh rosemary)
2 tbsp Cornstarch (Or as needed)
2 tbsp Water (Or as needed; use equal parts with cornstarch for the slurry)
0.75 cup Peas
Salt (To taste, for final seasoning)
Black pepper (To taste, for final seasoning)

Steps

1
In a bowl, combine the flour, garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Add the cubed beef and toss until coated in the flour mixture.
2
Heat the olive oil in a large Dutch oven or pot over medium-high heat. Work in small batches: shake excess flour from the beef, then brown the pieces in the hot oil. Transfer each batch to a bowl and set aside; add more oil to the pot as needed.
3
Add the chopped onion to the pot. Cook until it begins to soften, about 3 minutes.
4
Pour in the beef broth and optional red wine. Scrape the browned bits from the bottom of the pot as you add the liquids.
5
Stir in the browned beef, potatoes, carrots, celery, tomato paste, and rosemary.
6
Reduce the heat to medium-low, cover the pot, and simmer for 1 hour, or until the beef is tender; this may take up to 90 minutes. If the beef is not tender after 60 minutes, continue simmering, covered, for another 15–20 minutes or until tender.
7
In a small bowl, mix equal parts cornstarch and water to make a slurry.
8
Bring the stew to a boil, then slowly stir in the slurry a little at a time until it reaches your preferred thickness; you may not need all of it. If you add more slurry for a thicker stew, keep the equal-parts ratio. Once thickened, let the stew boil for 1–2 minutes to cook out any starchy flavor.
9
Stir in the peas and simmer for 5–10 minutes.
10
Season with additional salt and black pepper to taste, then serve.

Notes

The beef broth will simmer with the vegetables and beef; add peas in the last few minutes because they cook quickly. The stew can be frozen in single-serving portions. Defrost overnight in the refrigerator or in the microwave, stirring occasionally; microwave time varies by portion size. Leftover roasted potatoes, glazed carrots, or fried mushrooms can be chopped and added as variations.