Beef Stew

¼ cup cornstarch
2 cups low-sodium beef stock, divided
1 lb. Kowalski's Certified Humane USDA Choice Extra-Lean Beef Stew Meat (or Boneless Beef Chuck, cut into 1" pieces)
1 ½ tsp. kosher salt, plus more for finishing the dish, if desired
¼ tsp. freshly ground Kowalski's Black Peppercorns, plus more for finishing the dish, if desired
1 tbsp. Kowalski's Extra Virgin Olive Oil
1 tsp. chopped garlic
1 cup dry red wine
4 baby red potatoes, quartered
1 onion, peeled and chopped
8 carrots, peeled and chopped
2 stalks celery, sliced
2 tbsp. chopped fresh Italian parsley, plus more for garnish, if desired
2 tbsp. chopped fresh thyme, plus more for garnish, if desired
  1. In a glass measuring cup, whisk cornstarch into approx. 1 cup stock; set aside.
  2. Season beef with salt and pepper.
  3. In a Dutch oven, heat oil over medium heat. Stir in beef and garlic; cook until beef is browned and garlic is softened (2-3 min.).
  4. Stir in remaining stock and wine. Slowly whisk in cornstarch mixture; bring stew to a boil.
  5. Reduce heat to low; cover and simmer for 1 ½ hrs., stirring occasionally.
  6. Stir in vegetables and herbs; simmer, covered, until beef and vegetables are fork-tender (30-45 min.).
  7. Adjust seasoning; garnish with herbs before serving, if desired.


Tasty Tip:

  • You can use Kowalski's Pot Roast Mix (available seasonally in the Prepared Produce Section) in place of the potatoes, onion, carrots and celery in this recipe. Cut potatoes into quarters; cut celery pieces in half crosswise.