You know those nights when the world outside feels like a frosty, uninviting place, and all you want is to be wrapped in the warm, comforting embrace of something familiar? That’s when this Easy Old Fashioned Beef Stew swoops in like a cozy blanket. It’s like a culinary hug—filled to the brim with tender beef, hearty vegetables, and a broth that whispers secrets of home-cooked love as it simmers away on the stove.
Steps
- Mix flour, garlic powder, salt, and pepper together. Coat the beef cubes with this flour mixture thoroughly.
- Heat olive oil in a large pot or Dutch oven. Sauté the beef and onions until they turn brown.
- Pour in the beef broth and red wine while scraping off the browned bits from the bottom of the pot.
- Add the potatoes, carrots, celery, tomato paste, and rosemary. Lower the heat to medium-low, cover, and let it simmer for about an hour or until the beef becomes tender.
- Create a slurry by mixing equal parts cornstarch and water. Gradually stir the slurry into the boiling stew until it thickens to your liking.
- Add peas to the stew and let it simmer for another 5-10 minutes. Adjust the seasoning with salt and pepper before serving.
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
- 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 rosemary
- 2 tablespoons cornstarch (or as needed)
- 2 tablespoons water (or as needed)
- ¾ cup peas
Nutritional Values
Calories: 2056 | Carbohydrates: 111g | Protein: 125g | Fat: 130g | Saturated Fat: 42g | Cholesterol: 400mg | Sodium: 2298mg | Potassium: 6630mg | Fiber: 20g | Sugar: 20g | Vitamin A: 23020IU | Vitamin C: 108.4mg | Calcium: 292mg | Iron: 22mg
FAQ
- How can I thicken beef stew?
- To thicken beef stew, you can rely on the natural starches from the potatoes and the flour used to coat the beef. For additional thickening, try mashing some of the vegetables or use a slurry made from equal parts cornstarch and water. Add the slurry to the stew gradually until you reach the desired consistency, then let it boil for a couple of minutes to eliminate any starchy taste.
- Can beef stew be frozen?
- Yes, beef stew can be frozen effectively. It’s best to portion it out into individual servings in freezer bags, which makes it easy to defrost just what you need. Thaw overnight in the refrigerator or use a microwave, adjusting the defrost time based on portion size.
- What are some good side dishes to serve with beef stew?
- While beef stew is a hearty meal on its own, it pairs well with breads like dinner rolls, buttermilk biscuits, or garlic crescent rolls to soak up the broth. You may also serve it over mashed potatoes or add some crushed crackers for added texture.
- What is the best way to prepare the beef for stew?
- Searing the beef before adding it to the stew is key to enhancing the flavor. This caramelization process is your main opportunity to develop a deep flavor profile in the meat. Be sure to brown the beef pieces well before adding the broth and other ingredients.
- When should peas be added to beef stew?
- Peas should be added in the last few minutes of cooking since they cook quickly. This helps them retain their bright color and slight crunch, adding a fresh element to your stew.
Tips
- For an enhanced flavor, sear the beef pieces before adding them to the stock. This step is crucial for achieving a rich caramelization that enriches the stew’s taste.
- To thicken the stew to your liking, consider using a cornstarch slurry. Mix equal parts cornstarch and water, then gradually incorporate it into the bubbling stew until the desired thickness is achieved. Remember to let it boil for a couple of minutes to remove any starchy taste.
- If you have any leftover cooked vegetables, such as roasted potatoes or carrots, feel free to add them to the stew. It’s a great way to reduce waste and add more depth to your dish.
- Peas cook quickly, so it’s best to add them in the last few minutes of cooking to prevent them from becoming mushy.
Equipment
- Dutch oven or large pot
