Go Back
Camelia

Beef stew

Beef stew with carrots, peas, onions, and celery is more than just a dish. It’s a timeless comfort food that captures the essence of hearty, home-cooked nourishment. 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Additional Time 1 minute
Total Time 1 minute
Servings: 6
Calories: 219
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds Chuck Beef trimmed and cut into 1 ½ inches cubes
  • ½ Onion Medium in size, chopped
  • 2 cloves Garlic minced
  • 2 Carrots cut into 1-inch cubes
  • ½ pound Potatoes peeled and cut into 1-inch cubes
  • 4 Celery sticks cut into 1-inch cubes
  • 2 ½ cup Beef Broth
  • 1 cup Red Wine
  • 2 tbsp Olive oil
  • 2 tbsp All-purpose Flour
  • 2 tbsp Tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 sprig Rosemary
  • 1 sprig Thyme
  • 1 Bay leaf
  • 1 tbsp cornstarch
  • 1 tbsp water
  • Salt and Pepper to taste

Method
 

  1. 1.Season the Beef with about ½ Tsp of salt and pepper each.
    2.In a Dutch oven, heat the oil until it smokes.
    3.Add the beef cubes and onion. Cook until the beef is brown on each side.
    4.Add garlic and tomato paste. Saute for a minute.
    5.Add flour and keep on stirring it. Let it cook until it starts to brown.
    6.Gradually add beef broth and red wine while continuously mixing to avoid lumps of flour. Scrap off the bottom to incorporate the brown bites.
    7.Add the remaining ingredients to the Dutch oven except corn starch, water, salt, and pepper. Let it simmer on low heat for an hour to 1 ½ hour or until the beef is tender.
    8.In a bowl, make a slurry by combining cornflour and water.
    9.Gradually add the slurry to thicken the stew to the desired consistency. Or you can skip this part if your stew has already thickened.
    10.Season with salt and pepper if required
    11.Serve hot.

Notes

Beef stew with carrots, peas, onions, and celery is more than just a dish. It’s a timeless comfort food that captures the essence of hearty, home-cooked nourishment.