Delicious and easy beef stew simmered in a thick sauce with carrots, peas, and potatoes.
- 2 lbs boneless beef
- 3 tbsp flour
- 1 onion chopped
- 4 garlic cloves finely minced
- 1/2 cup red wine optional
- 6 cups beef stock
- 2 tbsp tomato paste
- 1 lb potatoes cubed
- 3 carrots peeled and cubed
- 1 tsp fresh rosemary
- 1 cup peas
- 2 tbsp cornstarch
- 2 tbsp water
- salt and pepper to taste
Mix the flour, beef cubes, salt, and pepper together in the bowl then add it to the pot with some oil and brown it up over medium-high heat.
Once browned, add the onions and cook for 2-3 minutes or until translucent. Stir in the tomato paste and garlic.
Add the beef stock and red wine, give a stir, then add in the potatoes, rosemary, and carrots. Season generously with salt and pepper. In a small bowl, combine the cornstarch and water.
Let the mixture simmer for about an hour and a half over low heat then add the peas and cornstarch slurry, letting them simmer for a few minutes.
Serve warm and enjoy!
Calories: 636kcal | Carbohydrates: 42g | Protein: 57g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 134mg | Sodium: 972mg | Potassium: 2350mg | Fiber: 7g | Sugar: 9g | Vitamin A: 8042IU | Vitamin C: 35mg | Calcium: 120mg | Iron: 11mg