Ted's Beef Stew

This recipe yields a hearty beef stew seasoned with rosemary and thyme versatile enough to be served over noodles or rice or just in a bowl with a big hunk of bread.

• Preparation Time: 30 mins
• Cooking Time: 2 hr 10 mins
• Total Time: 2 hr 40 mins
• Calories: 945 Calories

Ingredients

• 1 teaspoon salt
• 2 teaspoons cornstarch
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• salt and ground black pepper to taste
• 4 cups beef broth
• 4 stalks celery, chopped
• 2 bay leaves
• 1 onion, minced
• 3 pounds cubed beef stew meat
• 2 teaspoons cold water
• 3 large potatoes, peeled and cubed
• 4 carrots, peeled and chopped
• 1 cup frozen peas
• 1 cup flour
• 0.25 cup vegetable oil

Recipe Instructions

Step 1

Combine the flour, garlic powder, 1 teaspoon salt, and 1 teaspoon pepper in a resealable plastic bag. Place the beef in the bag and shake to coat.

Step 2

Heat the oil in a large stockpot over medium heat; brown the beef in the hot oil and remove to a plate lined with paper towels. Add the onion to the remaining oil and cook until browned. Pour the beef broth into the stockpot. Stir in the rosemary, thyme, and bay leaves. Season with salt and pepper. Return the beef to the pot. Bring the mixture to a boil; reduce heat to low, cover, and simmer 1 hour.

Step 3

Add the potatoes, carrots, and celery to the pot. Whisk together the cornstarch and cold water in a small bowl and mix into the stew. Cover and simmer 45 minutes more. Stir in the frozen peas and cook another 15 minutes.