chillyfillmores
Emma Keys
▢2 pounds stewing beef trimmed and cubed ▢3 tablespoons all-purpose flour ▢½ teaspoon garlic powder ▢½ teaspoon salt ▢½ teaspoon black pepper ▢3 tablespoons olive oil ▢1 onion chopped ▢6 cups beef broth ▢½ cup red wine optional ▢1 pound potatoes peeled and cubed ▢4 carrots cut into 1 inch pieces ▢4 ribs celery cut into 1 inch pieces ▢3 tablespoons tomato paste ▢1 teaspoon dried rosemary or 1 sprig fresh ▢2 tablespoons cornstarch or as needed ▢2 tablespoons water or as needed ▢¾ cup peas
Ingredients
01
Combine flour, garlic powder and salt & pepper. Toss beef in flour mixture. Heat olive oil in a large Dutch oven or pot. Cook the beef and onions until browned.
02
Add beef broth and red wine while scraping up any brown bits in the pan. Stir in all remaining ingredients except for peas, cornstarch and water.
03
Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes). Mix equal parts cornstarch and water to create a slurry.
04
Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry, if you'd like a thicker stew, you can add extra).
05
Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.