Ingredients
2lbsstewing beef,trimmed and cubed
3tbspflour
½tspgarlic powder
½tspsalt
½tspblack pepper
3tbspolive oil
1onion,chopped
6cupsbeef broth
½cupred wine,optional
1lbpotatoes,peeled and cubed
4carrots,cut into 1-inch pieces
4stalks celery,cut into 1-inch pieces
3tbsptomato paste
1tspdried rosemary,or 1 sprig fresh
2tbspcornstarch
2tbspwater
¾cuppeas
Preparation
Combine flour, garlic powder, and salt and 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 for 1 to 1½ hours or until beef is tender.
Mix equal parts of cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency.
Stir in peas and simmer for 5 to 10 minutes before serving. Season with salt and pepper to taste.
