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 to taste; garnish with herbs before serving, if desired.
Tasty Tip:
- You can use Kowalski's Fresh Stew Mix or Pot Roast Mix (available seasonally in the Prepared Produce Section) in place of the potatoes, onion, carrots and celery. If using the Pot Roast Mix, cut potatoes into quarters; cut celery pieces in half crosswise.
- If you don't have a Dutch oven, you can use any oven-safe covered pot.
