I have to say that I’ve had this recipe pinned for a quite a while and haven’t made it. Working with red meats always freaks me out a bit and the only other time I worked with stew meat it came out too chewy (aka I cooked it too long). I finally decided to give it a chance and I’m so glad that i did! I don’t think I have had something like this since I was in Scotland…in high school! It’s perfect for a cold day when you want a hearty meal. I skipped and tweaked a few things to fit what was in my pantry.
Start by browning the meat over the olive oil, being careful to not fully cook. Add in carrots, garlic and onion and cook for 5 more minutes. Add in your beef broth, garlic powder, rosemary, oregano and bay leaf, then cover and simmer for two hours.
Melt your flour and butter in a small pan to create a roux, add roux, peas, salt and pepper to your stew. If you aren’t a salt fan, or are watching your sodium intake I wouldn’t add salt at the end. Mine tended to be pretty salty so be sure to taste-test before you go pouring in more salt. Bring your heat up to medium-high and simmer for 10 more minutes. Before serving remove bay leaf.
I served this over mashed potatoes and it was amazing! It’s the perfect comfort food for a cold day
1 tablespoon olive oil
1 pound beef stew meat
3 large carrots, peeled & chopped
1 onion, chopped
2 Tablespoons minced garlic
1/2 teaspoon garlic powder
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1 large bay leaf
2 cups beef broth
2 tablespoons butter, melted
2 tablespoons all-purpose flour
3/4 cup frozen peas
3/4 – 1 teaspoon salt (optional depending on your own taste)
1/2 teaspoon pepper
Full directions above
Recipe slightly adapted from A Teaspoon of Happiness