Description

This hearty Beef Stew is a classic comfort food made by searing tender beef cubes, then simmering them with potatoes, carrots, celery, and aromatic herbs in a rich beef broth enhanced with a splash of red wine. The stew is thickened with a cornstarch slurry and finished with sweet peas, resulting in a flavorful, warming dish perfect for family dinners.

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)

Thickening and Finishing

2 tablespoons cornstarch
2 tablespoons water
¾ cup peas

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Instructions

Prepare the beef: In a bowl, toss the stewing beef cubes with the all-purpose flour, garlic powder, salt, and black pepper until they are evenly coated. This helps to create a flavorful crust when searing and thickens the stew later.
Sear the beef: Heat 3 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the beef cubes and the chopped onion, browning them until the beef is nicely seared on all sides and the onions are softened and fragrant. This step builds deep flavor for the stew.
Build the broth: Pour in 6 cups of beef broth and ½ cup of red wine if using. Scrape up any browned bits stuck to the bottom of the pot with a wooden spoon; those bits add rich flavor. Stir to combine all the ingredients.
Simmer the stew: Add the peeled and cubed potatoes, carrot pieces, celery pieces, tomato paste, and rosemary to the pot. Stir well, cover, and reduce the heat to low. Let the stew simmer gently for 1 hour, or until the beef is tender and the vegetables are cooked through.
Thicken the stew: In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Slowly stir this slurry into the simmering stew to thicken the broth. Cook for a few more minutes until the stew has thickened to your liking.
Add the peas: Stir in ¾ cup of peas during the last few minutes of cooking to warm them through without losing their bright color and texture.
Serve & enjoy: Allow the stew to cool slightly before serving. Enjoy it with fresh bread or biscuits for a complete and comforting meal.

Notes

Red wine is optional but adds depth of flavor; you may substitute with more beef broth if preferred.
For a thicker stew, you can increase the cornstarch slurry quantities slightly.
Feel free to add other root vegetables like parsnips or turnips for variation.
Leftovers store well in the refrigerator for up to 3 days and taste even better the next day.
This stew freezes well; cool completely before storing in airtight containers for up to 3 months.