It’s chilly again! After a few warm sunny weeks, I’m actually loving the sweatshirt weather. It gets me in the mood for a yummy soup! (Though I think I’ll have to cover my plants tonight…)
This Easy Beef Stew is just that..so easy! And smells divineee. I found this recipe originally on Spend With Pennies and changed just a couple things.
I served this with some sourdough biscuits, and though this soup can definitely stand on its own, serving it with cornbread or a thick crusty loaf of bread would also be delicious!
Here’s my soup hack for small families! This is a BIG recipe, so I made the full recipe and froze the rest in quart-size freezer bags. They are the perfect portion size for a couple easy lunches or quick dinners for Seth and I.
Don’t forget to tag me in photos of your soup on Instagram @thegallagherhomestead! I’d love to see your family enjoying it!
Easy Beef Stew
- 2 pounds stew beef
- 2 tablespoons flour
- 1/3 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 Tbsp olive oil
- 1 chopped onion
- 1/2 cup red wine (from original recipe, we didn’t use it)
- 6 cups beef broth
- 3 Tbsp tomato paste
- 1 tsp dried rosemary
- 3 springs fresh thyme
- 1 pound cubed potatoes (I used red potatoes with skin-on)
- 4 carrots in 1 inch pieces
- 4 celery stalks in 1 inch pieces
- 3/4 cup peas (I used frozen)
- 2 Tbsp cornstarch
- 2 Tbsp water
- Combine flour, garlic power, salt and pepper, then toss beef in mixture.
- Heat olive oil in Dutch oven or large pot. Cook beef and onions until browned.
- Add red wine (if using) and beef broth and scrape browned bits from bottom of pot.
- Stir in all remaining ingredients except peas, cornstarch, and water. Reduce heat to medium low, cover, and simmer 1 hour or until the beef is tender. (I simmered about 15 mins longer)
- Mix the cornstarch and water to create a slurry. Slowly add slurry to soup until the soup thickens to your desired consistency (I didn’t use all the slurry!)
- Stir in the frozen peas and simmer 5-10 more minutes. Season with salt and pepper to taste and serve with cornbread or thick crusty bread.
Don’t forget to remove the stems of your fresh thyme!