Rosemary Garlic Beef Stew Recipe

Well, the summer months are slowly coming to an end, and as salads, steaks, and all manner of exotic and fresh foods are paving the way for more comforting dishes, it’s time for us to give you one of our favorite dishes. It’s now time for hearty, warming soups. And this is one of the most comforting. This Rosemary Garlic Beef Stew Recipe is the perfect dish to warm you up as the nights start to draw in.

The great thing about Rosemary Garlic Beef Stew is that it’s not so difficult to make, as, with any stew, you can just put the ingredients in and let it do its thing, and you’ve got that perfect flavor. But if you’re thinking about something to put on the sides, might we recommend nice chunky bread? There’s a great Challah bread recipe to get your teeth into. And if you want to, pour yourself a nice glass of warm red wine, curl up by the fire, and enjoy! 

Rosemary Garlic Beef Stew Recipe

Rosemary Garlic Beef Stew Recipe

Rosemary Garlic Beef Stew

Yield: 4
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

 It's now time for hearty, warming soups. And this is one of the most comforting. This rosemary garlic beef stew is the perfect dish to warm you up as the nights start to draw in.

Ingredients

  • 2 tablespoons of butter
  • 2 tablespoons of oil, vegetable oil is preferred, but if you want more flavor, go for olive oil
  • 1.5 pounds of beef stew meat, cut into cubes
  • 1/4 cup of flour
  • 1 teaspoon of ground pepper
  • 1 tablespoon of sea salt
  • 4 cloves of garlic, minced
  • 2 large onions, diced finely
  • 2 tablespoons of tomato paste
  • 2-3 pcs. carrots, diced finely
  • 3 pcs. potatoes, quartered
  • 1 1/2 cups cups of mushrooms, diced or whole
  • 1 teaspoon of thyme
  • 2 to 3 sprigs of rosemary
  • 2 cups of beef broth

Instructions

  1. Season the beef with 1 teaspoon of pepper and 1 tablespoon of salt.
  2. Cover the meat in the flour.
  3. Heat the oil and butter together in a large oven; add beef in two separate batches as this stops the pan overcrowding.
  4. Sear the meat on each side. When browned, remove with a slotted spoon.
  5. Add garlic and onions to the pan; saute for 2 to 3 minutes.
  6. Stir in tomato paste and cook for another minute until it starts to change color.
  7. Add beef, carrots, potatoes, mushrooms, thyme, rosemary, salt and pepper and pour in the beef broth. Bring this to the boil and then transfer to a preheated 350 degree oven and cook for 2 hours approx.
Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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