Beef Stew
Ingredients
A note about gluten: When a gluten-free beef stock is used, this recipe is gluten free.
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
Directions
- In a glass measuring cup, whisk cornstarch into approx. 1 cup stock; set aside.
- Season beef with salt and pepper.
- 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.).
- Stir in remaining stock and wine. Slowly whisk in cornstarch mixture; bring stew to a boil.
- Reduce heat to low; cover and simmer for 1 ½ hrs., stirring occasionally.
- Stir in vegetables and herbs; simmer, covered, until beef and vegetables are fork-tender (30-45 min.).
- 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.
