Beef Stew

Ingredients

• 2 pounds stewing beef, trimmed and cubed

• 3 tablespoons all-purpose flour

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ½ teaspoon black pepper

• 3 tablespoons olive oil

• 1 onion, chopped

• 6 cups beef broth

• 1 pound potatoes, peeled and cubed

• 4 carrots, cut into 1 inch pieces

• 4 ribs celery, cut into 1 inch pieces

• 3 tablespoons tomato paste

• 1 teaspoon dried rosemary

• 2 tablespoons cornstarch

• 2 tablespoons water

• ¾ cup peas

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Instructions

Combine flour, garlic powder, salt, and pepper. Toss beef in flour mixture.  Heat olive oil in a large Dutch oven over medium-high heat. Shake off any excess flour from the beef and brown in small batches. Remove and set aside in a bowl. Add the onions to the pot, adding more oil as needed, and cook until they begin to soften, about 3 minutes. Add beef broth while scraping up any brown bits in the pan. Stir in browned beef, potatoes, carrots, celery, and tomato paste. Reduce heat to medium-low, cover, and simmer 1 hour or until beef is tender (up to 90 minutes). Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency. Stir in peas and simmer 5-10 minutes before serving. Season with salt & pepper to taste.