Herb-Infused Rosemary Beef Stew
This hearty and aromatic beef stew is a celebration of flavors, slowly cooking to blend the rich essence of beef with fresh herbs and root vegetables. Each ingredient plays a unique role, creating a depth of flavor that resonates with every spoonful. Although it requires some time and preparation, the rewards in taste and comfort make it well worth the effort. Perfect for cozy gatherings or chilly evenings, this stew is sure to impress with its robust taste and satisfying textures.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
beef broth
32 ounces (canned)
flour
1/2 cup (for dredging)
salt
to taste (seasoning)
fresh ground pepper
to taste (seasoning)
olive oil
4 tablespoons (divided)
butter
3 tablespoons (divided)
stew meat
1 1/2 lbs (cut into cubes)
red onion
1 (coarsely chopped)
baby portabella mushrooms
1/2 lb (cleaned and sliced)
roma tomato
1/2 lb (blanched, peeled and chopped)
yukon gold potato
1 lb (peeled and chopped)
celery
3 stalks (chopped)
green beans
1/2 lb (trimmed and chopped)
baby carrots
1/2 lb (sliced)
corn
1/2 lb (fresh or frozen)
red wine
1 cup (divided)
fresh rosemary
3 sprigs (whole)
Instructions
1
Begin by chopping the Yukon Gold potatoes, celery, green beans, and baby carrots into bite-sized pieces. Add them to a large heavy pot.
2
In a separate pot, bring the beef broth to a boil and let it reduce by half, which concentrates the flavors.
3
While the broth is reducing, blanch the Roma tomatoes in the boiling broth for about 2 minutes. Remove them, allow to cool slightly, then peel and chop the tomatoes. Add them to the pot with the vegetables.
4
Dice the red onion coarsely. In a heavy frying pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the onions and sauté until they are caramelized and golden brown. Once done, transfer them to the pot.
5
In the same frying pan, heat an additional tablespoon of butter and olive oil. Sauté the corn until slightly golden, then add to the pot. Use some of the red wine to de-glaze the pan, scraping up any browned bits, and pour that into the pot as well.
6
Next, add another tablespoon of butter and olive oil to the pan. Sauté the baby portabella mushrooms until they are browned and released their moisture. Add them to the pot along with some red wine to de-glaze, scraping up any flavors stuck to the pan.
7
In a bowl, mix the flour with salt and pepper. Dredge the stew meat in the flour mixture, coating it evenly.
8
Heat the final tablespoon of olive oil in the same frying pan. Sear the flour-coated stew meat in small batches until browned on all sides. Transfer the seared meat to the pot, and de-glaze the pan with more red wine, adding that to the pot as well.
9
Pour in the remaining red wine and the reduced beef broth. Place the fresh rosemary sprigs on top, cover the pot, and reduce the heat to low.
10
Allow the stew to simmer for at least 2-3 hours, or place it in a crock pot to cook slowly, allowing the flavors to meld beautifully.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in the Herb-Infused Rosemary Beef Stew?
The recipe uses 1 1/2 lbs of stew meat cut into cubes.
What type of potatoes are best for this stew?
The recipe recommends using 1 lb of Yukon Gold potatoes, peeled and chopped.
How should the beef broth be prepared before adding it to the pot?
The 32 ounces of beef broth should be brought to a boil and reduced by half to concentrate the flavors.
What is the recommended cooking time for the stew?
The stew should simmer on low heat for at least 2-3 hours to allow flavors to meld.
Can I use a slow cooker for this recipe?
Yes, you can place the stew in a crock pot to cook slowly instead of simmering it on the stove.
How do I prepare the Roma tomatoes?
Blanch the Roma tomatoes in boiling broth for 2 minutes, then peel and chop them.
What type of mushrooms does the recipe call for?
The recipe uses 1/2 lb of baby portabella mushrooms, cleaned and sliced.
How is the stew meat prepared before searing?
The stew meat is dredged in a mixture of flour, salt, and pepper until evenly coated.
What liquid is used to de-glaze the pan?
Red wine is used to de-glaze the pan throughout various stages of the cooking process.
How should the red onion be cooked?
The red onion should be coarsely chopped and sautéed in butter and olive oil until caramelized and golden brown.
What herbs provide the main aroma for this stew?
Fresh rosemary is the primary herb, using 3 whole sprigs placed on top of the stew.
Can I use frozen corn for this recipe?
Yes, the recipe allows for 1/2 lb of either fresh or frozen corn.
What kind of carrots are used?
The recipe calls for 1/2 lb of baby carrots, sliced into pieces.
How much red wine is needed in total?
The recipe requires 1 cup of red wine, used in divided portions for de-glazing and adding to the pot.
What fats are used for sautéing the ingredients?
A combination of olive oil and butter is used, totaling 4 tablespoons of oil and 3 tablespoons of butter.
How many stalks of celery are included?
The recipe uses 3 stalks of celery, chopped into bite-sized pieces.
What is the first step in preparing the vegetables?
Begin by chopping the Yukon Gold potatoes, celery, green beans, and baby carrots into bite-sized pieces and adding them to a large heavy pot.
How do you handle the mushrooms before adding them to the stew?
Sauté the mushrooms in butter and oil until they are browned and have released their moisture.
Is the beef broth canned or homemade?
The recipe specifies 32 ounces of canned beef broth.
How should the green beans be prepared?
The green beans should be trimmed and chopped into 1/2 lb portions.
Why is the pan de-glazed with wine?
De-glazing helps scrape up the browned bits (fond) from the pan, which adds significant depth of flavor to the stew.
What size should the stew meat cubes be?
The meat should be cut into bite-sized cubes for even cooking and easy eating.
Do I need to peel the Yukon Gold potatoes?
Yes, the recipe instructions specify that the potatoes should be peeled and chopped.
At what temperature should the stew simmer?
Once all ingredients are combined, the heat should be reduced to low for a slow simmer.
How much flour is used for dredging the beef?
The recipe calls for 1/2 cup of flour.
What kind of pot should be used for this recipe?
A large, heavy pot is recommended to accommodate the ingredients and ensure even heat distribution.
When is the corn added to the pot?
The corn is sautéed in butter and oil until golden, then added to the pot after the onions.
Can I season the stew with more salt and pepper?
Yes, the recipe suggests adding salt and fresh ground pepper to taste.
Is this stew suitable for winter?
Yes, it is tagged as a winter recipe and described as perfect for chilly evenings.
What makes this stew 'herb-infused'?
The addition of fresh rosemary sprigs during the slow simmering process infuses the broth and vegetables with herbal essence.