This beef stew recipe is perfect for cold weather! Tender meat is simmered in meat stock with potatoes, onions, celery, peas and carrots until it melts in your tender mouth – it’s comfort food heaven!
2 pounds of cooked meat cut and cubed
3 tablespoons of flour
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons of olive oil
1 onion, chopped
6 cups of meat broth
½ cup of red wine optional
1 pound of peeled and cubed potatoes
4 carrots cut into 1-inch pieces
4 celery stalks cut into 1-inch pieces
3 tablespoons of tomato paste
1 teaspoon of dry rosemary or 1 fresh sprig
2 tablespoons of cornstarch
2 tablespoons of water
¾ cup of peas
Combine the flour, garlic powder and salt and pepper. Mix the meat with the flour mixture.
Heat the olive oil in a large Dutch oven or pot. Cook the meat and onions until golden brown.
Add the meat stock and red wine while scraping the brown pieces in the pan.
Stir in all remaining ingredients except peas, cornstarch and water. Reduce heat to medium-low, cover and simmer 1 hour or until meat is tender (up to 90 minutes).
Mix equal parts of corn starch and water to create a mixture. Slowly add the grout to the boiling stew to achieve the desired consistency (you may not need all the grout).
Add peas and simmer 5-10 minutes before serving. Season with salt and pepper to taste.
Beef stew meat is often made from the ends of different beef cuts. If the meat is not tender after 60 minutes, cover and simmer for another 15-20 minutes or until tender.