[Homemade] Beef Stew with Buttermilk Biscuits

I’ve recently started teaching myself how to cook. I picked a recipe from online and tweaked it slightly. I think it turned out fantastic, but I’m biased. My wife made the biscuits so I unfortunately don’t have the recipe for those!

Beef Stew:

• 1 pound beef chuck - trimmed and cubed
• 1.5 tablespoons flour
• 2 teaspoon garlic powder
• 1/2 teaspoon salt (more to taste)
• 1/2 teaspoon black pepper (more to taste)
• 1.5 tablespoons olive oil
• 2 onion chopped (I used pearl onions)
• 3 cups beef broth
• 1/2 cup red wine
• 1/2 pound potatoes - peeled and cubed
• 2 carrots - cut into pieces
• 2 stalks celery cut into pieces
• 1.5 tablespoons tomato paste
• 1 teaspoon dried rosemary or 1 sprig fresh
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 Cup Peas

1. Combine the flour, salt and pepper, and garlic powder. Toss the beef cubes in the flour mixture 2 ) Heat up the olive oil in a large pot on medium-high. Toss in the beef and onions when hot. Cook until browned
2. Add the beef broth and the red wine, deglaze as you do
3. Stir in all rest of the ingredients, BUT NOT the peas, cornstarch, and water
4. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender. Can take up to 2 hours
5. Mix cornstarch and water together to create a slurry then slowly add the slurry to the boiling stew to reach desired consistency (I like mine thick. You can use less or non if you like it soupy)
6. Lastly stir in the peas and simmer 5-10 minutes before serving