Best 2 Rosemary Beef Stew Recipes

Rosemary beef stew is a classic comfort food that is easy to make and always a crowd-pleaser. The combination of tender beef, flavorful vegetables, and aromatic rosemary creates a hearty and satisfying dish that is perfect for a cold winter day or a special occasion. With a few simple ingredients and a little bit of time, you can create a delicious rosemary beef stew that will warm your body and soul.

Here are our top 2 tried and tested recipes!

BEEF STEW WITH ORANGE AND ROSEMARY

Beef Stew With Orange and Rosemary image

Provided by Moira Hodgson

Categories dinner, one pot, soups and stews, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 slices pancetta or bacon, cut into 1/2-inch pieces
1 1/2 pounds lean stewing beef, cut into 1 1/2-inch pieces
1 onion, chopped
1 tablespoon all-purpose flour
1 garlic clove, minced
1 to 1 1/2 cups chicken or meat stock, preferably homemade
1 cup dry red wine
1 tablespoon tomato paste
Herb bouquet (thyme, parsley and bay leaf tied in cheesecloth)
2 branches rosemary (or 1 teaspoon dried)
4 strips orange peel
Coarse salt and freshly ground pepper to taste

Steps:

Heat the oil in a heavy casserole and add the pancetta or bacon. Dry the cubes of beef with paper towels and brown them a few pieces at a time. Remove and add the onion. Brown lightly. Stir in the flour and cook for two to three minutes without browning.
Return the beef with its juices to the casserole. Add the garlic, stock, wine, tomato paste, herb bouquet, rosemary branches (or teaspoon dried rosemary), orange peel, salt and pepper. Bring to boil, lower the heat and simmer gently for an hour and one-half, stirring occasionally, with the lid on slightly askew.
Remove herb bouquet and rosemary sprigs. Correct the seasoning and serve.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 853 milligrams, Sugar 4 grams, TransFat 0 grams

ROSEMARY BEEF STEW

Rosemary Beef Stew image

I have been making this stew for years and everyone raves about it! Even my four picky kids with different tastes. They always ask for more! Hearty and thick yet tender beef (it gets thicker the more you let it simmer) are full of flavor. Best served with rosemary olive oil bread or biscuits for the best dipping sauce you've ever had at home!

Provided by Michelle Baribeault Sanderson

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h35m

Yield 10

Number Of Ingredients 15

Ingredients

2 pounds cubed beef stew meat
½ cup all-purpose flour
½ tablespoon salt
½ tablespoon ground black pepper
¾ cup olive oil
2 (64 fluid ounce) bottles vegetable juice (such as V8®)
8 medium Yukon Gold potatoes, peeled and quartered
4 large carrots, peeled and sliced
1 large yellow onion
3 stalks celery, sliced
2 beef bouillon cubes
1 tablespoon chopped fresh rosemary
½ tablespoon fresh thyme leaves
3 bay leaves
salt and ground black pepper to taste

Steps:

Place stew meat, flour, salt, and pepper in a large resealable plastic bag; shake until coated.
Heat olive oil in a large 6- or 8-quart pot or Dutch oven over medium-high heat until it shimmers. Add 1/2 of the meat and cook until browned on all sides, turning as needed. Transfer to a bowl. Repeat with remaining meat.
Return all browned meat to the pot and pour in vegetable juice. Add potatoes, carrots, onion, celery, bouillon cubes, rosemary, thyme, and bay leaves. Cover and bring to a boil, 10 to 15 minutes. Reduce heat and simmer, stirring occasionally, until meat is tender, about 45 minutes. Season with salt and pepper.

Nutrition Facts : Calories 561.9 calories, Carbohydrate 56 g, Cholesterol 50.1 mg, Fat 29.2 g, Fiber 7.3 g, Protein 21.8 g, SaturatedFat 7.2 g, Sodium 1593.1 mg, Sugar 16 g

Tips:

Use a heavy pot or Dutch oven with a tight-fitting lid to ensure even cooking and to prevent the stew from burning.
Brown the beef in batches to ensure that it is evenly browned and to prevent the meat from stewing.
Use a variety of vegetables in your stew to add flavor and texture. Some good options include carrots, celery, onions, potatoes, and mushrooms.
Add a splash of red wine to the stew to add depth of flavor. You can also use beef broth or water if you prefer.
Season the stew with salt, pepper, and other herbs and spices to taste. Some good options include rosemary, thyme, garlic, and bay leaves.
Simmer the stew for at least 1 hour, or until the beef is tender and the vegetables are cooked through.
Serve the stew over mashed potatoes, rice, or noodles.

Conclusion:

Rosemary beef stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious rosemary beef stew that your family and friends will love.