Beef Stew

Name: Beef Stew
Total time: 145 min
Yield: 6 servings
Ingredients: 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 more as needed; 1 onion chopped; 3 boxes of beef broth; 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

145 minutes595 cal / servingServes 6

Scale

Ingredients

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 more as needed
1 onion chopped
3 boxes of beef broth
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

Steps

Season the beef stew meat with salt and pepper, then dredge the meat evenly in all-purpose flour.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the floured beef on all sides in batches, then remove from the pot and set aside.
Add the chopped onion to the pot and cook until softened, about 5 minutes.
Return the browned beef to the pot. Add beef broth, Stir in the sliced carrots, sliced celery, and diced potatoes. Bring the stew back to a boil, then reduce the heat, cover, and continue to simmer for 1-2 hours, or until the vegetables are tender.
In a separate small bowl, combine the cornstarch and water to create a slurry. Slowly stir this slurry into the simmering stew. Bring the stew to a boil again and cook for 1 to 2 minutes, or until it has thickened to your desired consistency.
Serve the beef stew hot.

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