Source: Magnolia Table- Joanna Gaines
- 1 pound beef stew meat
- Salt and pepper
- 4 tbsp butter
- 1 white onion cut into 1/4 inch
- 4 carrots, peeled and cut into 1/4 inch
- 3 celery stalks cut into 1/4 inch
- 1/4 cup flour
- 1 tbsp garlic powder
- 1 tbsp garlic salt
- 1 (32 ounce) box beef broth
- 1 (14.5 ounce) Can fire roasted diced tomatoes
- 1 (14.4 ounce) Can gold and white corn
- 1 large russet potato, cut into 3/4 inch cubes
- 1 cup frozen peas
Lightly season the beef with a pinch of salt and pepper. In a large soup pot, heat the butter over medium heat until the foam subsides. Add the beef and sauté it until browned on all sides, about 10 minutes
Add the onion, carrots, and celery and sauté until the vegetables are tender but not fully cooked, about 10 minutes. Stir in the flour, garlic powder, garlic salt, and 1 teaspoon each of kosher salt and pepper. Cook for 1-2 minutes, stirring occasionally, until well combined.
Add the broth, tomatoes, corn and it’s liquid, and potato. Add up to 1 cup of 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 and 15 minutes.
Add the frozen peas and simmer, uncovered until the peas are cooked but still bright, 5-10 minutes. Ladle the stew into bowls. Serve immediately.
Store leftovers in a covered container for up to 5 days or in the freezer for up to a month.
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