St. Isaiah's Day Beef Stew
We think that it is only fitting to celebrate St. Isaiah’s Day with a feast rich enough to remind you of the future celebration. Enjoy this hearty stew with friends and family and your choice of wine!
Ingredients
- 2 lbs beef chunk
- 1 onion chopped
- 8 cloves garlic minced
- 3-6 tbsp olive oil
- 3 tbsp flour
- ½ tsp black pepper
- ½ C red wine
- ½ tsp garlic powder
- 3 C beef broth
- 3 C water
- 1 lb potatoes cubed
- 4 carrots chopped
- 4 stalks celery chopped
- 3 tbsp tomato paste
- 1 tsp dried rosemary
- ¾ tsp dried thyme
- 3 bay leaves
- 2 tbsp cornstarch
- 2 tbsp water
- ¾ C frozen peas
Instructions
- Combine the flour and pepper in a bowl, adding the beef and tossing the cubes in order to coat them well.
- Heat the olive oil in the bottom of a dutch oven or large pot. Add the beef chuck, making sure not to overcrowd the pieces.
- Cook the pieces, turning them until they are browned evenly on all sides. Add more oil as needed, cooking the chopped onion and minced garlic last.
- Remove the beef, onion, and garlic. Then, add the wine to the pot and scrape up any brown bits on the bottom, cooking over medium-high heat for 5 minutes. Add the beef, onion, and garlic back in. Add the 3 cups beef broth and 3 cups water and bring to a boil. Then reduce to a slow simmer.
- Stir in all the remaining spices and ingredients (except the 2 tablespoons cornstarch, 2 tablespoons water, and frozen peas).
- Cover and cook until the beef is tender, about 1 to 1.5 hours. Add in the peas and cook for 20 minutes more.
- Mix the equal parts of cornstarch and water in order to create a slurry. Slowly add the slurry to the stew until your desired consistency is reached. Season with salt and pepper to taste!