Magnolia Table's Beef Stew

By loves2bake

Ingredients

• 1 lb beef stew meat, cut into 1 1/2 inch chunks
• Kosher salt and freshly ground black pepper
• 4 T (1/2 stick) salted butter
• 1 white onion, cut into 1/4 inch dice
• 4 carrots, peeled and cut into 1/4 inch dice
• 3 celery stalks, cut into 1/4 inch dice
• 1/4 cup all-purpose flour
• 1 T garlic powder
• 1 T garlic salt
• 1 32 oz box beef broth
• 1 14.5 oz can fire-roasted diced tomatoes
• 1 14.4 oz can gold and white corn, undrained
• 1 large russet potato, scrubbed and cut into 3/4 inch cubes
• 1 cup frozen peas

Details

Servings 8
Preparation time 15mins
Cooking time 120mins

Preparation

Step 1

1. Lightly season the beef with a pinch each of salt and pepper. In a large soup pot, heat the butter over medium heat until the foam subsides. Add the beef and saute until browned on all sides, about 10 minutes.

2. Add the onion, carrots, and celery and saute until the vegetables are tender but not fully cooked, about 10 minutes. Stir in the flour, garlic powder, garlic salt, and 1 tsp each of kosher salt and pepper. Cook for 1 or 2 minutes, stirring occasionally, until well combined.

3. Add the broth, tomatoes, corn and its liquid and potato. Add up to 1 cup water if necessary to ensure that the ingredients are covered. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook until the meat and potatoes are tender, about 1 hour 15 minutes.

4. Add the frozen peas and simmer, uncovered, until the peas are cooked but still bright, 5 to 10 minutes. Ladle the stew into bowls. Serve immediately with the cornbread on the side.

5. Store leftovers in a covered container for up to 5 days or in the freezer for up to 1 month.