Description
Hearty Beef Stew brings classic comfort straight from grandma’s kitchen, blending tender meat with rich, savory herbs and vegetables. Winter nights become warmer when you savor this soul-satisfying meal that connects generations through its timeless, wholesome goodness.
Ingredients
Scale
Main Protein:
- 2 pounds stewing beef, cubed
Vegetables:
- 1 onion, chopped
- 1 pound potatoes, peeled and cubed
- 4 carrots, cut into 1-inch pieces
- 4 stalks celery, cut into 1-inch pieces
- 3/4 cup peas
Seasonings and Liquids:
- 3 tablespoons flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 6 cups beef broth
- 1/2 cup red wine (optional)
- 3 tablespoons tomato paste
- 1 teaspoon rosemary
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Combine flour, garlic powder, salt, and pepper in a shallow dish. Thoroughly dredge beef chunks in the seasoned flour mixture, ensuring complete coverage.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear beef pieces until golden brown on all sides, creating a rich caramelized exterior.
- Add chopped onions to the pot, sautéing until they become translucent and slightly softened.
- Pour beef broth and red wine into the pot, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.
- Incorporate diced potatoes, carrots, celery, tomato paste, and fresh rosemary into the liquid. Stir to distribute ingredients evenly.
- Reduce heat to low, cover the pot, and allow the stew to simmer gently for 1.5 hours, allowing flavors to meld and meat to become tender.
- Create a cornstarch slurry by whisking cornstarch with water until smooth. Gradually stream the mixture into the stew, stirring constantly to prevent lumps.
- Add frozen peas and continue simmering for an additional 5-7 minutes until the sauce thickens and vegetables are heated through.
- Taste and adjust seasoning with salt and pepper as needed. Serve hot in deep bowls with crusty bread.
Notes
- Experiment with different cuts of beef like chuck or short ribs for richer flavor and more tender meat.
- Use a Dutch oven or heavy-bottomed pot to ensure even heat distribution and prevent burning.
- Enhance the stew’s depth by deglazing the pan with additional red wine or beef stock to capture all those delicious browned bits.
- For a gluten-free version, replace wheat flour with cornstarch or almond flour when coating the beef, maintaining the same seasoning rationale.
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg