Barbi's Best Beef Stew
It doesn't get more comforting than a steaming bowl of beef stew with a rich thick gravy that's perfect for mopping up with some French bread.
Equipment
- large dutch oven
Ingredients
- 2 lbs beef stew meat, trimmed of excess fat and cut into 1 inch pieces
- 1 tsp Kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ⅓ cup flour
- 3 tbsp olive oil
- 3 tbsp tomato paste
- ½ cup red wine
- 8 cups beef broth
- 1 lb potatoes, peeled and cut into 1 inch chunks
- 5 medium carrots, peeled and cut into 1 inch pieces
- 5 stalks celery, cut into 1 inch pieces
- 2 sprigs fresh Rosemary, chopped
- 2 tbsp cornstarch
- 2 tbsp cold water
- 1 cup frozen peas
Instructions
- Cut beef into 1 inch sized pieces, trimming off excess fat.
- Season beef liberally with salt, pepper, garlic powder, onion powder and paprika.
- Place the seasoned beef cubes in a large plastic bag. Add flour and toss to coat the beef.
- In a large Dutch oven pot heat 3 tablespoons olive oil over medium high heat.
- When oil is hot add beef to the pot. Cook until browned, stirring often.
- Add diced onion and continue to cook until onion is soft, scraping up any browned bits in the bottom of the pan.
- Add the tomato paste and stir to coat the beef.
- Add red wine and stir to combine.
- Add beef broth, cubed potatoes, carrots, celery and rosemary.
- Increase heat and bring broth to a boil, stirring occasionally.
- Once broth comes to a boil, cover pot and reduce heat to low.
- Simmer on low heat for 60-90 minutes until beef and vegetables are tender, stirring occasionally.
- In a small bowl combine cornstarch and cold water to make a slurry.
- Add the cornstarch slurry to the bubbling broth and cook until broth thickens, about 5 minutes.
- Add peas and continue to cook for another 10 minutes.
- Taste and season with salt and pepper if needed.