Servings: 8 Servings
Calories: 350kcal
Equipment
- Large pot
Ingredients
- 3 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 3 tablespoons extra virgin olive oil
- 1 medium onion chopped
- 6 cups beef stock
- 1/2 cup red wine optional, for depth
- 2 pounds stewing beef trimmed and cut into bite-sized cubes
- 1 teaspoon dried rosemary or 1 fresh sprig
- 1 pound potatoes peeled and cut into cubes
- 4 carrots sliced into 1-inch pieces
- 4 celery stalks sliced into 1-inch pieces
- 3 tablespoons tomato paste
- 2 tablespoons cornstarch or as needed to thicken
- 2 tablespoons water or as needed to dissolve cornstarch
- 3/4 cup frozen peas or fresh, if available
- 1/2 teaspoon dried thyme optional, for added earthy flavor
Instructions
Step 1: Prepare the Ingredients
- Start by gathering all your ingredients. Chop the onion, peel and cube the potatoes, slice the carrots and celery, and cut the beef into bite-sized pieces. Having everything ready makes the cooking process smoother and more enjoyable.
Step 2: Dredge the Beef
- In a mixing bowl, combine flour, garlic powder, salt, and pepper. Toss the beef cubes in this mixture until they are well coated. This step not only adds flavor but also helps thicken the stew as it cooks.
Step 3: Brown the Beef
- In a large pot, heat the olive oil over medium-high heat. Add the beef in batches, ensuring not to crowd the pot. Brown each piece on all sides. This step enhances the flavor significantly by creating those delicious caramelized bits. Once the beef is browned, remove it from the pot and set it aside.
Step 4: Sauté the Vegetables
- In the same pot, add a bit more olive oil if needed. Toss in the chopped onion, carrots, and celery. Cook them until the onions become translucent, stirring occasionally. The aroma will fill your kitchen—this is where the magic begins!
Step 5: Deglaze the Pot
- Pour in the red wine (if using) and scrape the bottom of the pot to release all those tasty browned bits. This is where a lot of flavors hide. Let the wine simmer briefly to reduce slightly.
Step 6: Add Remaining Ingredients
- Return the browned beef to the pot. Add beef stock, rosemary, potatoes, and tomato paste. Stir everything thoroughly. The combination of these ingredients will create a rich base for your stew.
Step 7: Simmer Away
- Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours. The longer you let it simmer, the more tender the beef will become. Stir occasionally and enjoy the aromas wafting through your home.
Step 8: Thicken the Stew
- Once the beef is tender, mix cornstarch with water in a small bowl. Slowly add this mixture to the stew to thicken it. You can adjust the thickness to your liking. If you desire a thicker stew, repeat this step as needed.
Step 9: Add Peas and Season
- Stir in the frozen peas and dried thyme. Let them heat through for about five minutes. This adds a wonderful color and sweetness to the stew. Taste and adjust salt and pepper as needed.
Step 10: Serve and Enjoy
- Your easy beef stew is now ready! Ladle it into bowls and enjoy it piping hot. A sprig of fresh parsley on top is a nice touch for presentation, but it’s optional.
Notes
Here are some sage tips from my kitchen to yours for the best beef stew:
- Allow Browning: Don’t skip browning the beef. This builds flavor.
- Quality Stock: Use high-quality beef stock for a richer taste.
- Adjust Seasoning: Season your dish throughout the cooking process to develop layers of flavor.
- Let It Rest: Stews often taste better the next day. If you can, refrigerate it overnight.
- Crockpot Friendly: If you prefer to use a slow cooker, you can brown the beef first, then transfer all ingredients to the slow cooker for 6-8 hours on low.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 30g | Fat: 12g | Saturated Fat: 1g | Fiber: 4g
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