Beef Stew
, Serves 8
A hearty Dutch-oven stew of flour-dredged browned beef, root vegetables and peas in a rich wine-and-tomato broth.
| 900 g stewing beef, trimmed and cubed | Toss beef in flour mixture | Brown beef in batches, set aside | Soften onion in pot, 3 min | Add broth & wine, scrape bits | Add remaining stew ingredients | Cover, simmer 1 hr (up to 90 min) | Stir slurry into boiling stew | Add peas, simmer 5-10 min | Season with salt & pepper |
| 3 tbsp all-purpose flour | |||||||||
| 1/2 tsp garlic powder | |||||||||
| 1/2 tsp salt | |||||||||
| 1/2 tsp black pepper | |||||||||
| 3 tbsp olive oil (more as needed) | |||||||||
| 1 onion, chopped | |||||||||
| 1.4 L beef broth | |||||||||
| 120 ml red wine (optional) | |||||||||
| 450 g potatoes, peeled and cubed | |||||||||
| 4 carrots, cut into 2.5 cm pieces | |||||||||
| 4 ribs celery, cut into 2.5 cm pieces | |||||||||
| 3 tbsp tomato paste | |||||||||
| 1 tsp dried rosemary (or 1 sprig fresh) | |||||||||
| 2 tbsp cornstarch (or as needed) | Whisk cornstarch & water | ||||||||
| 2 tbsp water (or as needed) | |||||||||
| 100 g peas | |||||||||
| salt, to taste | |||||||||
| black pepper, to taste |
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