Nutrition balance score
Great
Glycemic Index
61
Moderate
Glycemic Load
12
Moderate
Nutrition per serving
Calories294.4 kcal (15%)
Total Fat11.1 g (16%)
Carbs20 g (8%)
Sugars4 g (4%)
Protein29.5 g (59%)
Sodium948.5 mg (47%)
Fiber3.5 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 poundsstewing beef
trimmed and cubed
3 tablespoonsflour
½ teaspoongarlic powder
½ teaspoonsalt
½ teaspoonblack pepper
3 tablespoonsolive oil
1onion
chopped
6 cupsbeef broth
½ cupred wine
optional
1 poundpotatoes
peeled and cubed
4carrots
cut into 1 inch pieces
4stalks celery
cut into 1 inch pieces
3 tablespoonstomato paste
1 teaspoondried rosemary
or 1 sprig fresh
2 tablespoonscornstarch
or as needed
2 tablespoonswater
or as needed
¾ cuppeas
Instructions
Step 1
Combine flour, garlic powder and salt & pepper. Toss beef in flour mixture.
Step 2
Heat olive oil in a large Dutch oven or pot. Cook the beef and onions until browned.
Step 3
Add beef broth and red wine while scraping up any brown bits in the pan.
Step 4
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).
Step 5
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).
Step 6
Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.
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