Instructions:
- 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, if you’d like a thicker stew, you can add extra).
- Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.
ENJOY!!!
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