Description
This classic Beef Stew recipe features tender, slow-simmered chunks of stewing beef with hearty vegetables in a savory broth thickened to perfection. With comforting flavors and easy stovetop cooking, it’s a perfect meal for chilly 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 Ingredients
- 3 tablespoons olive oil, more as needed
- 1 onion, chopped
- 6 cups beef broth
- ½ cup red wine (optional)
Vegetables and Others
- 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 sprig fresh
- 2 tablespoons cornstarch (or as needed)
- 2 tablespoons water (or as needed)
- ¾ cup peas
Instructions
- Prepare the Beef: Combine flour, garlic powder, salt, and black pepper in a bowl. Toss the stewing beef cubes in this flour mixture, coating them evenly on all sides.
- Brown the Beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Shake off any excess flour from the beef and brown the beef cubes in small batches until nicely seared on all sides. Remove browned beef and set aside in a bowl.
- Sauté Onions: Add chopped onions to the pot, adding more olive oil if needed, and cook until they start to soften, about 3 minutes.
- Deglaze the Pot: Pour in the beef broth and red wine (if using), scraping up any browned bits stuck to the bottom of the pot to add deep flavor.
- Add Ingredients and Simmer: Return the browned beef to the pot along with potatoes, carrots, celery, tomato paste, and rosemary. Reduce heat to medium-low, cover, and let the stew simmer gently for 1 hour or until the beef is tender, up to 90 minutes.
- Thicken the Stew: Mix cornstarch and water together to create a slurry. Slowly stir the slurry into the boiling stew until the desired thickness is reached. You may add all or part of the slurry depending on preference.
- Finish with Peas and Season: Stir in peas and simmer for another 5 to 10 minutes. Taste and adjust seasoning with salt and pepper before serving.
Notes
- Beef stew meat often comes from tougher cuts; if the beef isn’t tender after 60 minutes, continue simmering for an additional 15-20 minutes covered.
- Red wine is optional but adds depth of flavor to the stew.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution during simmering.
- The cornstarch slurry is key to achieving a perfect stew consistency; add slowly to avoid over-thickening.
Nutrition
- Serving Size: 1 cup (approx. 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
