Description
A hearty and comforting beef stew featuring tender seared beef, potatoes, carrots, and celery simmered in a flavorful broth enriched with red wine and tomato paste, finished with sweet peas and a smooth, thickened texture. Perfect for a cozy family meal.
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
- 1 pound potatoes, peeled and cubed
- 4 carrots, cut into 1-inch pieces
- 4 ribs celery, cut into 1-inch pieces
- ¾ cup peas
Additional Ingredients
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary (or 1 fresh sprig)
- 2 tablespoons cornstarch + 2 tablespoons water (for thickening)
Instructions
- Prepare the beef: In a bowl, toss the beef cubes with the all-purpose flour, garlic powder, salt, and black pepper until evenly coated to build flavor and promote browning.
- Sear the beef: Heat olive oil in a large Dutch oven over medium-high heat. Add the beef and chopped onions, searing them until they develop a rich, brown crust that enhances the stew’s depth of flavor.
- 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 with a wooden spoon to incorporate that savory goodness into the liquid.
- Simmer the stew: Add the potatoes, carrots, celery, tomato paste, and rosemary to the pot. Cover with a lid and simmer on low heat 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 create a smooth slurry. Slowly stir this into the stew to thicken the sauce, cooking for a few more minutes until the desired consistency is reached.
- Add the peas: Stir in the peas during the last few minutes of cooking, allowing them to warm through without losing their bright color and fresh taste.
- Serve & enjoy: Allow the stew to cool slightly before serving. Pair with freshly baked bread or biscuits for a complete, satisfying meal.
Notes
- Red wine adds depth but can be omitted or substituted with extra beef broth for a non-alcoholic version.
- Tender cuts like chuck are ideal for stewing beef to ensure softness after slow simmering.
- Adjust seasoning with additional salt and pepper to taste before serving.
- The stew thickens as it cools; adjust cornstarch quantity if a thinner consistency is preferred.
- Fresh rosemary can be removed before serving if desired.
