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Herb Rosemary Beef Stew

Print Recipe
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 cubes with salt and pepper, then toss with flour until evenly coated.
  2. Heat olive oil in a large Dutch oven over medium-high heat and brown the beef in batches until deep golden on all sides, about 10 minutes total, then set aside.
  3. Reduce heat to medium and add onion, carrots, and celery, cooking until softened, about 6 minutes, then add garlic and tomato paste, stirring for 1 minute.
  4. Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom.
  5. Return beef to the pot and add beef broth, 2 sprigs of fresh rosemary, bay leaves, and half of the chopped rosemary, bringing to a boil.
  6. Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
  7. Add potatoes and remaining rosemary sprigs, continuing to simmer uncovered for 30-35 minutes until potatoes are tender and stew has thickened.
  8. Remove rosemary sprigs and bay leaves, stir in remaining chopped fresh rosemary, adjust seasoning, and serve hot.