Description
This classic beef stew recipe is a hearty and comforting dish perfect for any occasion. Tender stewing beef is seared and slow-simmered with potatoes, carrots, celery, and peas in a rich beef broth enhanced with tomato paste and herbs. The stew is thickened with a cornstarch slurry to create a luscious texture, making it an ideal meal to warm you up on cooler days.
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
- 1 onion, chopped
- 6 cups beef broth
- ½ cup red wine (optional)
Vegetables and Flavorings
- 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
- ¾ cup peas
Thickening Agent
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Prepare the beef: In a bowl, toss the cubed beef with all-purpose flour, garlic powder, salt, and black pepper until well coated. This step helps to create a nice crust while searing and also thickens the stew later.
- Sear the beef: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes and chopped onions. Brown them thoroughly on all sides until nicely seared, which develops deep flavor through the Maillard reaction.
- Build the broth: Pour in the beef broth and red wine (if using), scraping up any browned bits stuck to the bottom of the pot. These bits add rich flavor to the stew base.
- Simmer the stew: Stir in the peeled and cubed potatoes, carrots, celery, tomato paste, and rosemary. Cover the pot and reduce the heat to a gentle simmer. Allow the stew to cook for about 1 hour or until the beef is tender and the vegetables are cooked through.
- Thicken the stew: In a small bowl, mix cornstarch and water to make a smooth slurry. Slowly stir this into the simmering stew and cook for a few more minutes until the stew has thickened to your liking.
- Add the peas: Stir in the peas during the last 5 minutes of cooking so they remain bright and slightly crisp.
- Serve & enjoy: Remove the rosemary sprig if used fresh. Let the stew cool slightly, then serve warm with fresh crusty bread or biscuits for a satisfying meal.
Notes
- Red wine is optional but adds depth to the flavor. You can substitute with extra beef broth if preferred.
- For a thicker stew, you can increase the cornstarch slightly or let the stew simmer uncovered for a short time after adding the slurry.
- Fresh rosemary can be removed before serving; dried rosemary should be added early to infuse flavor.
- Leftover stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- To make this stew gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch for dredging the beef.
