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!!