Beef Stew

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Preparation time
10 mins
Cooking time
70 mins
8 people
Meal course
Soup & Stew
Posted by
Posted on
2 Pounds
Stewing Beef
3 Tablespoons
1/2 Teaspoon
Garlic Powder
1/2 Teaspoon
1/2 Teaspoon
Black Pepper
3 Tablespoons
Olive Oil
1/2 Cup
Red Wine
6 Cups
Beef Broth
3 Tablespoons
Tomato Paste
1 Teaspoon
Dried Rosemary
1 Pound
4 Stalks
3/4 Cup
2 Tablespoons
2 Tablespoons
Beef Stew

Delicious Beef Stew anyone will surely enjoy! (Serves 8)



2 pounds stewing beef (trimmed and cubed)
3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1/2 cup red wine (optional)
6 cups beef broth
3 tablespoons tomato paste
1 teaspoon dried rosemary
1 pound potatoes (peeled and cubed)
4 carrots (cut into 1 inch pieces)
4 celery stalks (cut into 1 inch pieces)
3/4 cup peas
2 tablespoons cornstarch
2 tablespoons water

  1. Combine flour, garlic powder, salt and pepper. Toss beef in flour mixture.
  2. Heat olive oil in a large Dutch oven or pot. Cook the beef and onions in the until browned.
  3. Add red wine and beef stock while scraping up any brown bits in the pan.
  4. Stir in all remaining ingredients except for peas, cornstarch and water. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).
  5. Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew until it reaches the desired consistency. (You may not need all of the slurry).
  6. Stir in peas and simmer for 5-10 more minutes before serving. Season with salt and pepper to taste.

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