Alcoeur Apron's Beef Stew
2 pounds stewing beef, trimmed and cubed
3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1 onion, chopped
6 cups beef broth
1/2 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 tablespoons tomato paste
1 teaspoon dried rosemary, or 1 sprig fresh
2 tablespoons cornstarch
2 tablespoons water
3/4 cup peas
Combine flour, garlic powder, salt & pepper. Toss beef in flour mixture.
Heat olive oil in a large Dutch oven or pot. Cook 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 and pepper to taste.