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[Homemade] Beef Stew with Buttermilk Biscuits
(lemmy.world)
I’ve recently started teaching myself how to cook. I picked a recipe from online and tweaked it slightly. I think it turned out fantastic, but I’m biased. My wife made the biscuits so I unfortunately don’t have the recipe for those!
Beef Stew:
- 1 pound beef chuck - trimmed and cubed
- 1.5 tablespoons flour
- 2 teaspoon garlic powder
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon black pepper (more to taste)
- 1.5 tablespoons olive oil
- 2 onion chopped (I used pearl onions)
- 3 cups beef broth
- 1/2 cup red wine
- 1/2 pound potatoes - peeled and cubed
- 2 carrots - cut into pieces
- 2 stalks celery cut into pieces
- 1.5 tablespoons tomato paste
- 1 teaspoon dried rosemary or 1 sprig fresh
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 Cup Peas
- Combine the flour, salt and pepper, and garlic powder. Toss the beef cubes in the flour mixture 2 ) Heat up the olive oil in a large pot on medium-high. Toss in the beef and onions when hot. Cook until browned
- Add the beef broth and the red wine, deglaze as you do
- Stir in all rest of the ingredients, BUT NOT the peas, cornstarch, and water
- Reduce heat to medium low, cover and simmer 1 hour or until beef is tender. Can take up to 2 hours
- Mix cornstarch and water together to create a slurry then slowly add the slurry to the boiling stew to reach desired consistency (I like mine thick. You can use less or non if you like it soupy)
- Lastly stir in the peas and simmer 5-10 minutes before serving
