Description
This classic Beef Stew recipe is a hearty and comforting meal perfect for chilly days. Tender cubes of stewing beef are seared to perfection and simmered slowly with potatoes, carrots, celery, and a savory blend of herbs in a rich beef broth, enhanced with optional red wine. Finished with a cornstarch slurry for a luscious thickened gravy and sweet peas for a pop of color, this stew is ideal for family dinners and meal prep.
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
Broth and Vegetables
- 3 tablespoons olive oil
- 1 onion, chopped
- 6 cups beef broth
- ½ cup red wine (optional)
- 1 pound potatoes, peeled and cubed
- 4 carrots, cut into 1-inch pieces
- 4 ribs celery, cut into 1-inch pieces
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary (or 1 fresh sprig)
Thickening and Final Touches
- 2 tablespoons cornstarch
- 2 tablespoons water
- ¾ cup peas
Instructions
- Prepare the beef: In a bowl, toss the beef cubes thoroughly with all-purpose flour, garlic powder, salt, and black pepper to ensure each piece is evenly coated.
- Sear the beef: Heat the olive oil in a large Dutch oven over medium-high heat. Add the coated beef and chopped onions, searing until the beef is browned on all sides and the onions are softened and fragrant. This step locks in flavor.
- Build the broth: Pour in the beef broth and red wine, if using, while scraping the bottom of the pot to loosen all the flavorful browned bits stuck to the pan for a richer stew base.
- Simmer the stew: Add the cubed potatoes, carrots, celery, tomato paste, and rosemary to the pot. Stir to combine, then cover and reduce heat to low. Let the stew simmer gently for about 1 hour, or until the beef is tender and the vegetables are cooked through.
- Thicken the stew: In a small bowl, whisk together cornstarch and water to make a slurry. Slowly pour this into the stew while stirring constantly until the liquid thickens to a gravy consistency.
- Add the peas: Stir in the peas during the last few minutes of cooking to heat them through without losing their bright color and fresh flavor.
- Serve & enjoy: Remove from heat and allow the stew to cool slightly before serving. It pairs wonderfully with fresh bread or warm biscuits for a complete comforting meal.
Notes
- For a deeper flavor, use a dry red wine such as Cabernet Sauvignon or Merlot, but you can omit it if preferred.
- If you want a thicker stew, allow it to simmer uncovered for the last 15 minutes after adding the cornstarch slurry.
- Feel free to swap out the vegetables depending on seasonality, adding mushrooms or parsnips for variety.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
