Description
A hearty and comforting classic beef stew recipe featuring tender cubes of stewing beef simmered with potatoes, carrots, celery, and peas in a rich broth thickened with cornstarch. Perfect for a warming family meal prepared using stovetop simmering.
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
Flavorings & Thickening
- 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 cubed beef with all-purpose flour, garlic powder, salt, and black pepper until evenly coated to help with browning and texture.
- Sear the beef: Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and chopped onions and cook until the beef is nicely browned on all sides and onions are softened, creating a flavorful base.
- Build the broth: Pour in the beef broth and red wine (if using) to deglaze the pot. Scrape up the browned bits stuck to the bottom to incorporate rich flavor into the stew liquid.
- Simmer the stew: Add potatoes, carrots, celery, tomato paste, and rosemary to the pot. Stir to combine. Cover the Dutch oven and reduce heat to simmer gently for about 1 hour until the beef is tender and vegetables are cooked through.
- Thicken the stew: In a small bowl, mix cornstarch with cold water to create a slurry. Slowly stir this mixture into the simmering stew and cook for several minutes until the broth thickens to a nice gravy-like consistency.
- Add the peas: Stir in the peas during the last few minutes of cooking just to warm them through without losing color or texture.
- Serve & enjoy: Remove from heat and let the stew cool slightly before serving. Enjoy with fresh bread or biscuits for a hearty, satisfying meal.
Notes
- For a deeper flavor, use fresh rosemary if available.
- Red wine is optional but adds richness to the broth.
- Adjust salt and pepper to taste after simmering.
- Can substitute cornstarch with flour mixed in cold water for thickening.
- Leftovers store well and flavors improve overnight.
