2 pounds stewing beef cubed
3 tbsp flour
½ tsp garlic powder
½ teaspoon salt
½ teaspoon black pepper
3 tbsp olive oil
1 onion chopped
6 cups beef broth
½ cup red wine optional
1 pound potatoes peeled and cubed
4 carrots cut into 1 inch pieces
4 stalks celery cut into 1 inch pieces
3 tbsp tomato paste
1 tsp dried rosemary or 1 sprig fresh
2 tbsp cornstarch
2 tbsp water
¾ cup peas
Combine flour, garlic powder and salt & pepper. Toss beef in flour mixture. Heat olive oil in a large Dutch oven or pot. Cook the beef and onions until browned. Add beef broth and red wine while scraping up any brown bits in the pan. Stir in all remaining ingredients except for peas, cornstarch and water. 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 (you may not need all of the slurry). Stir in peas and simmer 5-10 minutes before serving. Season with salt & pepper to taste.
