1-First Step: Prep and Season Combine flour, garlic powder, salt, and pepper, then toss the 2 pounds of stewing beef in this mixture to season it well. This helps the beef brown nicely and adds body to the stew later, but for a gluten-free option, you can use cornstarch instead. Having everything chopped and measured ahead, like the onion and vegetables, makes the cooking flow easily and reduces mistakes in the kitchen, similar to tips shared in online discussions about searing techniques.

2-Second Step: Browning the Beef Heat 3 tablespoons of olive oil in a large pot over medium-high heat and brown the beef in batches to avoid overcrowding. Remove the beef once it’s seared and set it aside; for more on perfect searing, check out this guide on how hard do you sear your beef cubes for stews. This step is crucial as it adds that rich caramelized flavor that makes the stew special. If needed, add more oil to keep things from sticking.

3-Third Step: Building the Base Add the chopped onion to the pot and cook until it softens, about 3 minutes, adding more oil if the pot looks dry. Once the onion is ready, pour in 6 cups of beef broth and 1/2 cup of red wine if you’re using it, while scraping up those tasty brown bits from the bottom. This deglazing step enhances the flavor and sets the foundation for a hearty broth, making your stew even more delicious. Stir in the browned beef, cubed potatoes, carrots cut into 1-inch pieces, celery cut into 1-inch pieces, 3 tablespoons of tomato paste, and 1 teaspoon of dried rosemary or a fresh sprig.

4-Fourth Step: Simmering Cover the pot and let the stew simmer over medium-low heat for 60 to 90 minutes, or until the beef is tender. This slow cooking breaks down the meat and melds the flavors together, resulting in a comforting meal. Keep an eye on it to ensure it doesn’t boil too vigorously, which could make the beef tough. For added variety, if you’re in the mood for a dessert to follow, try our apple crumble recipe from the blog.

5-Fifth Step: Thickening and Finishing Make a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of water, then slowly add it to the boiling stew to reach your desired thickness, letting it boil for 1-2 minutes. Stir in 3/4 cup of peas and simmer for another 5-10 minutes. Adjust the seasoning with salt and pepper to taste, ensuring every bite is just right. This final touch brings everything together for a stew that’s not too thin or too thick.