About
Look, whether you're repairing robots on your deserted home world planet or fighting armies with a lightsaber, you're going to need some protein. Skywalker® Stew uses The Force™ of flavor to ensure you have the energy to perform amazing flips! Tender braised beef, fluffy potatoes, and sweet carrots swim in a succulent, herbaceous broth that you'll be sipping up with happiness! Wherever your quest leads, Skywalker Stew has your back!
Ingredients
- 3 tablespoons flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, plus more, to taste
- 1/2 teaspoon black pepper, plus more, to taste
- 2 pounds stew beef, cubed
- 3 tablespoons olive oil
- 1 onion, chopped
- 6 cups beef broth
- 1/2 cup red wine, optional
- 1 pound potatoes, peeled and cubed
- 4 carrots, cut into 1-inch pieces
- 4 stalks celery, cut into 1-inch pieces
- 3 tablespoons tomato paste
- 1 sprig fresh rosemary
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3/4 cup peas
- fresh parsley, optional, to taste, chopped, for garnish
Directions
Step 1 -In a large bowl, add the flour, the garlic powder, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper and whisk to combine.
Step 2 -Add the beef cubes to the flour mixture and toss to coat.
Step 3 -In a large Dutch oven or a large pot with a lid over medium-high heat, add the olive oil.
Step 4 -Add the flour-coated beef and the onions to the hot oil and cook, while stirring and turning the beef cubes, until both the beef and the onions are browned, about 7-8 minutes.
Step 5 -Add the beef broth and the red wine to the pot and stir to combine, while scraping the bottom of the pot to loosen the browned bits.
Step 6 -Add the potatoes, the carrots, the celery, the tomato paste, and the rosemary sprig to the pot and stir to combine.
Step 7 -Reduce the heat to medium-low and cover the pot.
Step 8 -Let the stew mixture simmer until the beef cubes are tender and cooked to an internal temperature of at least 135 degrees F, about 1 hour-1 hour 30 minutes.
Step 9 -In a small bowl, add the cornstarch and the water and stir to combine.
Step 10 -Slowly add the slurry mixture to the stew, while stirring, until the stew reaches the desired consistency. For a thinner broth, you may not need all of the slurry mixture.
Step 11 -Add the peas and simmer until brightened and cooked, about 5-10 minutes.
Step 12 -Remove and discard the rosemary sprig, then taste the stew for seasoning and add the extra salt and the extra pepper, as needed.
Step 13 -Garnish with the chopped parsley and serve.
