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Herb Rosemary Beef Stew on a plate

Herb Rosemary Beef Stew

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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2.5 pounds beef chuck roast cut into 1.5-inch cubes
  • 1.5 pounds Yukon gold potatoes cut into chunks
  • 4 cups beef broth
  • 3 large carrots peeled and cut into chunks
  • 2 celery stalks chopped
  • 1 large onion diced
  • 4 cloves garlic minced
  • 4 sprigs fresh rosemary divided
  • 1 tablespoon fresh rosemary finely chopped
  • 3 tablespoons all-purpose flour
  • 3 tablespoons olive oil
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Season beef with salt and pepper; toss with flour to coat evenly.
  2. Heat oil in a large Dutch oven over medium-high; brown beef in batches until deep golden all over, about 10 minutes total. Set aside.
  3. Reduce heat to medium; cook onion, carrots, and celery about 6 minutes until softened. Add garlic and tomato paste; stir 1 minute.
  4. Deglaze with wine, scraping browned bits from bottom.
  5. Return beef; add broth, 2 rosemary sprigs, bay leaves, and half the chopped rosemary. Bring to boil.
  6. Reduce heat to low; cover and simmer 1.5 hours, stirring occasionally.
  7. Add potatoes and remaining rosemary sprigs; simmer uncovered 30-35 minutes until potatoes are tender and stew thickened.
  8. Remove sprigs and bay leaves; stir in remaining chopped rosemary. Adjust seasoning; serve hot.