Slow-Simmered Beef Stew with Root Vegetables | CookNoted

Name: Slow-Simmered Beef Stew with Root Vegetables | CookNoted
Total time: 95 min
Ingredients: 2 lb stewing beef (chuck roast or bottom round), trimmed and cut into 2-inch cubes; 3 tbsp all-purpose flour; 1/2 tsp garlic powder; 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 3 tbsp olive oil; 1 yellow onion, diced; 6 cups low-sodium beef broth; 1/2 cup dry red wine (Cabernet or Merlot work well); 1 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks; 4 large carrots, cut into 1-inch diagonal pieces; 4 stalks celery stalks, cut into 1-inch pieces; 3 tbsp tomato paste; 1 tsp dried rosemary, crushed between your fingers; 2 tbsp cornstarch; 2 tbsp cold water; 3/4 cup frozen peas (no need to thaw)

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There's something deeply satisfying about beef that falls apart at the touch of a fork, surrounded by vegetables that have absorbed every drop of savory goodnes

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Ingredients

2 lb stewing beef (chuck roast or bottom round), trimmed and cut into 2-inch cubes
3 tbsp all-purpose flour
1/2 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
3 tbsp olive oil
1 yellow onion, diced
6 cups low-sodium beef broth
1/2 cup dry red wine (Cabernet or Merlot work well)
1 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
4 large carrots, cut into 1-inch diagonal pieces
4 stalks celery stalks, cut into 1-inch pieces
3 tbsp tomato paste
1 tsp dried rosemary, crushed between your fingers
2 tbsp cornstarch
2 tbsp cold water
3/4 cup frozen peas (no need to thaw)