Beef Stew
Ingredients
Scaled from 6 6 servings (approx. 1.5 cups each)
- 2 pounds stewing beef trimmed and cubed
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 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 sprig fresh
- 2 tablespoons cornstarch or as needed
- 2 tablespoons water or as needed
- ¾ cup peas
Instructions
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Combine flour, garlic powder and salt & pepper.
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Toss beef in flour mixture.
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Heat olive oil in a large Dutch oven or pot.
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Cook the beef and onions until browned.
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Add beef broth and red wine while scraping up any brown bits in the pan.
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Stir in all remaining ingredients except for peas, cornstarch and water.
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Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).
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Mix equal parts cornstarch and water to create a slurry.
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Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry, if you'd like a thicker stew, you can add extra).
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Stir in peas and simmer 5-10 minutes before serving.
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Season with salt & pepper to taste.
Nutrition
Per serving
| Calories | 684 |
|---|---|
| Fat | 22 |
| Saturated fat | 7 |
| Trans fat | 0 |
| Unsaturated fat | 13 |
| Cholesterol | 39 |
| Sodium | 500 |
| Carbohydrates | 34 |
| Fiber | 4 |
| Sugar | 5 |
| Protein | 37 |