Recipe Background
Skywalker® Stew is a rich, hearty dish perfect for celebrating milestones.
A few years back, I found myself in a peculiar life chapter – returning to academia at 40 for a master's degree in culinary arts. To mark the completion of my first grueling semester, I decided to cook something that felt as epic as my achievement. Enter 'Skywalker® Stew.' This dish, rich in flavor and complexity, seemed fitting for the occasion. Always a fan of aromatic rosemary, its sprig is the secret weapon here, invoking a sense of earthy comfort that envelops the kitchen while the beef broth simmers away. The slight splash of red wine adds just the right note of celebration, echoing my mood at the time. My Dutch oven became my ally that night, effortlessly searing the flour-coated beef to a satisfying brown.
Chopping carrots, celery, and potatoes felt therapeutic, a rhythm of knife against board matching the heartbeat of hope for my future endeavors. As I stirred the bubbling stew, I realized how each ingredient symbolized parts of my journey. From the strong foundation of beef and potatoes to the vibrant carrots and peas that added unexpected bursts of color – it was a culinary timeline of my academic adventure. Remember to add the cornstarch slurry slowly while stirring. It’s like introducing ideas gradually to a new class – ensuring the consistency is just right.
After letting the stew simmer into perfection, I ladled it into bowls, topped with fresh parsley as a nod to fresh beginnings. While feasting, I realized I had not just survived my semester, I had thrived. Each spoonful was a celebration of flavors and milestones, reminding me that life's most profound lessons often come with a side of stew.
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
- 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.
- Add the beef cubes to the flour mixture and toss to coat.
- In a large Dutch oven or a large pot with a lid over medium-high heat, add the olive oil.
- 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.
- 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.
- Add the potatoes, the carrots, the celery, the tomato paste, and the rosemary sprig to the pot and stir to combine.
- Reduce the heat to medium-low and cover the pot.
- 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.
- In a small bowl, add the cornstarch and the water and stir to combine.
- 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.
- Add the peas and simmer until brightened and cooked, about 5-10 minutes.
- Remove and discard the rosemary sprig, then taste the stew for seasoning and add the extra salt and the extra pepper, as needed.
- Garnish with the chopped parsley and serve.
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