Description
This hearty stew is great served over egg noodles.
Ingredients
- 1 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 pounds cubed beef stew meat
- ΒΌ cup vegetable oil
- 1 onion, minced
- 4 cups beef broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
- salt and ground black pepper to taste
- 3 large potatoes, peeled and cubed
- 4 carrots, peeled and chopped
- 4 stalks celery, chopped
- 2 teaspoons cornstarch
- 2 teaspoons cold water
- 1 cup frozen peas
Instructions
- Combine the flour
- garlic powder
- 1 teaspoon salt
- and 1 teaspoon pepper in a resealable plastic bag. Place the beef in the bag and shake to coat.
- Heat the oil in a large stockpot over medium heat; brown the beef in the hot oil and remove to a plate lined with paper towels. Add the onion to the remaining oil and cook until browned. Pour the beef broth into the stockpot. Stir in the rosemary
- thyme
- and bay leaves. Season with salt and pepper. Return the beef to the pot. Bring the mixture to a boil; reduce heat to low
- cover
- and simmer 1 hour.
- Add the potatoes
- carrots
- and celery to the pot. Whisk together the cornstarch and cold water in a small bowl and mix into the stew. Cover and simmer 45 minutes more. Stir in the frozen peas and cook another 15 minutes.
Prep Time: 30 mins
Cook Time: 2 hrs 10 mins
Total Time: 2 hrs 40 mins
Servings: 6