Beef Stew

 

• 2 pounds stewing beef trimmed and cubed
• ▢3 tablespoons 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 stalks celery cut into 1 inch pieces
• ▢3 tablespoons tomato paste
• ▢1 teaspoon dried rosemary or 1 sprig fresh
• ▢2 tablespoons cornstarch
• ▢2 tablespoons water
• ▢¾ cup peas

• 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.
• 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. 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. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry).  
• Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.