Rich, hearty Beef Stew is super flavorful and loaded with tender, melt in your mouth beef, veggies and potatoes swimming in a wine spiked stew.
Prep Time15 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs15 minutesmins
Course: Dinner
Cuisine: American
Keyword: Beef Stew
Servings: 8
Calories: 408kcal
Author: Kellie
Cost: $15
Equipment
1 dutch oven
Ingredients
2poundsbeef stew meator chuck roast cut into 1 inch cubes
1/4cupflour
1tablespoongarlic powder
1tablespoononion powder
1/2teaspoonkosher salt
1/2teaspoonground pepper
2tablespoonsolive oil
8ouncesfrozen pearl onionsthawed
3medium carrotschopped
3celery stalkschopped
1poundbaby Yukon gold potatoessliced in half
8ouncescremini mushroomssliced in half
5garlic cloveschopped
3tablespoonstomato paste
2tablespoonsItalian Seasoning
1cupred wine
3 1/2cupsbeef stock
2tablespoonsWorcestershire sauce
1 1/2cupsfrozen peasthawed
3tablespoonsbuttersoftened
3tablespoonscornstarch
Instructions
Pat the stew meat dry with a paper towel and place in a large bowl.
In a small bowl, whisk together the flour, garlic powder, onion powder, salt and pepper.
Sprinkle the flour mixture over the stew meat and toss to coat.
Heat the oil in a large dutch oven over medium high heat.
Add half the stew meat to the pot and brown on all sides. Using a slotted spoon, transfer the beef cubes to a platter and keep warm. Repeat with the remaining stew meat and then transfer to the platter.
Add the onions, carrots and celery to the pot and cook for 3-4 minutes.
Stir in the potatoes, mushrooms and garlic. Continue cooking for an additional 5 minutes until the mushrooms begin to soften.
Add the tomato paste and Italian seasoning stirring to coat the vegetables with the tomato paste. Continue to cook for an additional 2 minutes until the tomato paste begins to darken.
Stir in the red wine and cook until reduced by half scraping up the brown bits on the bottom of the pan with a wooden spoon.
Add the beef stock, Worcestershire sauce and peas to the pot. Bring to a boil then reduce the heat to low.
Cover and cook for 1 1/2 to 2 hours or until the meat is fork tender.
Stir together the butter and cornstarch until smooth. Add the mixture to the beef stew stirring until the stew begins to thicken.
Continue to cook for an additional 10 minutes, uncovered, until thickened.
Serve immediately over egg noodles, with crusty bread or over mashed potatoes.