Beef Stew

YUM – there’s nothing like a bowl of hot beef stew on a crisp fall day. Warms you up right to your soul!!

Ingredients

  • 3 Tbsp olive oil
  • 2 pounds stewing beef
  • 3 Tbsp flour
  • 1 tsp garlic powder
  • 1/2 tsp himalayan salt
  • 1/2 tsp black pepper
  • 1 onion (chopped)
  • 6 cups beef bone broth
  • 1/2 cup red wine
  • 1 tsp thyme
  • 1 tsp dried rosemary
  • 3 Tbsp tomato paste
  • 3 medium potatoes (peeled and quartered)
  • 4 large carrots (peeled and sliced)
  • 4 large celery stalks (chopped)
  • 1/4 cup pearl barley
  • 1 cup frozen peas
  • 2 Tbsp cornstarch
  • 2 Tbsp water

Directions

  • Heat olive oil in a large dutch oven or pot over medium high heat.
  • Toss beef with the flour, garlic powder, salt & pepper.
  • Add the beef and onions to the pot and cook until browned.
  • Add in beef stock and red wine.
  • Stir well and scrape up any brown bits in the pot.
  • Stir in remaining ingredients (except for peas, cornstarch and water).
  • Reduce heat to medium low, cover and simmer for 1 hour or until beef and vegetables are tender.
  • Mix the cornstarch and water to create a slurry. Slowly add to the stew until you have reached desired thickness.
  • Stir in peas and simmer for an additional 5 minutes.
  • Season with extra salt & pepper to taste.
  • ENJOY!!