3 pounds chuck roast or your favorite stew meatcut into bite size pieces (1-2)
3tablespoonsflour
½teaspoonsalt
½teaspoonpepper
½teaspoonpaprika
3tablespoons butter
3 tablespoonsolive oil
1 tablespoongarlic minced
1onion chopped (one small onion or half of a large onion)
3carrots peeled and cut into bite size pieces (1 inch)
2celery stalks cut into bite size pieces
1 poundpotatoes peeled and cut into bite size pieces
3 cupsbeef broth
¼cup tomato paste
1 tablespoonWorcestershire sauce
½teaspoonrosemary
1 bay leaf
1 cup peas
2 tablespoonscornstarch
2 tablespoonswater
Instructions
In a shallow dish, mix together the flour, salt, pepper, and paprika.
Coat the beef pieces in the flour.
In a large stockpot, add the butter and olive oil over medium-high heat. Add the meat pieces and brown on all sides, the meat will continue cooking in the stew. Once the meat is brown, remove it to a plate and set aside. Cook in batches to not crowd the pan.
If you need to add additional butter or olive oil, you can add more to saute the vegetables. Add the garlic, onion, carrots, and celery into the pot and cook until the vegetables start to caramelize or get slightly soft.
Add in the beef broth, tomato paste, potatoes, Worcestershire sauce, bay leaf, and rosemary.
Add the beef pieces back into the pot.
Bring the stew to a boil over medium-high heat. Once it starts to boil reduce the heat to low, cover the pot, and cook for 60 to 90 minutes or until the beef is tender.
Mix the cornstarch and water together and slowly stir into the beef stew to thicken the sauce. Cook for 10 to 15 minutes with the lid off stirring occasionally as it thickens.
Remove the bay leaf.
Add the peas to the stew the last 5 to 10 minutes while it is thickening and before serving so they don’t get mushy.
Video
Notes
FLAVOR TIP: If you have a leftover rind from a piece of Parmesan cheese, add it to the stew as it cooks. This will give your stew a subtle, savory umami flavor. Just remember to remove it before serving.Remember, substitutions may alter the taste and texture of the recipe, so use them at your own discretion.PRO TIPS:
Cook the beef in batches so it is not too crowded in the pan.
A good beef stew needs time to simmer and allow all of the flavors to blend together. Make sure you give it time to simmer for at least an hour and preferably longer.
If the stew is still too watery add more cornstarch, a little at a time to thicken.