Chunky Beef Stew
This Classic One-Pot Chunky Beef Stew makes a perfect Fall or Winter dinner. Loaded with hearty vegetables and tender beef chunks simmered in a delicious beef broth.
Ingredients
- 2 lbs. beef stew meat
- 1/3 cup flour
- 1/2 tsp. salt plus 1/4 tsp. more to season
- 1/2 tsp. black pepper plus 1/4 tsp. more to season
- 2 Tbsp. olive oil
- 1 medium yellow onion; chopped
- 4 cloves garlic; minced
- 4 large carrots; chopped
- 4 stalks celery; chopped
- 1 lb. baby potatoes cut in quarters
- 1/4 cup tomato paste
- 4 cups beef broth
- 1/2 cup red wine
- 1/2 tsp. dried thyme
- 1 tsp. rosemary; dried or fresh)
- 2 bay leaves
- 1 cup frozen peas
- 1 1/2 Tbsp. corn starch
- 1/2 cup water
Instructions
- Whisk together flour, salt and pepper together into a shallow bowl. Toss stew meat in flour mixture and coat.
- Bring a large dutch oven or soup pot to medium heat and add olive oil and floured stew meat. Cook the stew meat for 5 minutes, or until browned. Be sure to scrape down the bottom of the pot to get any brown bit pieces that will add flavor. Add in onions and garlic and stir for a few minutes until onions are translucent.
- Add in carrots, celery, potatoes, tomato paste, beef broth, wine, rosemary, thyme and bay leaves. Season with salt and pepper and stir to combine all ingredients. Simmer on low for 1 hour.
- Whisk together 1/2 cup of water and 1 tablespoon of cornstarch until combined (this is called making a slurry). Add to the stew mixture along with the peas and let cook for 10 more minutes until stew has thickened. Serve with crusty bread and enjoy!