Rosemary Beef Stew
"The flavors are layered in this stew. It is not a quick recipe, but it is well worth the extra preparation."
photo by sean2469
- Ready In:
- 6hrs 45mins
- Ingredients:
- 17
- Yields:
-
6 bowls
- Serves:
- 6
ingredients
- 907.18 g can beef broth
- 118.29 ml flour
- salt
- fresh ground pepper
- 59.16 ml olive oil, divided
- 44.37 ml butter, divided
- 680.38 g stew meat
- 1 red onion
- 226.79 g baby portabella mushrooms
- 226.79 g roma tomato
- 453.59 g yukon gold potato
- 3 stalk celery
- 226.79 g green beans
- 226.79 g baby carrots
- 226.79 g corn
- 236.59 ml red wine, divided
- 3 sprig fresh rosemary
directions
- Chop the potatoes, celery, green beans and carrots into bite sized pieces. Place them in the pot.
- Boil the beef broth to reduce to half.
- While the broth is boiling, blanch the tomatoes in the broth. Peel and chop the tomatoes. Set in the pot.
- Coarsely chop the onion. Heat 1 tbs olive oil and 1 tbs butter in a heavy pan. Saute the onions until they are caramelized, place them in the pot. De-glaze the pan with some of the red wine and place in the pot.
- In the same pan, heat another 1 tbs butter and 1 tbs olive oil. Saute the corn to give it color. Place in the pot. De-glaze the pan with some of the red wine and place in the pot.
- In the same pan, heat another 1 tbs butter and 1 tbs olive oil. Saute the mushrooms to give them color. Place in the pot. De-glaze the pan with some of the red wine and place in the pot.
- Mix the flour with some salt and pepper to taste.
- Dredge the stew meat in the flour mixture to coat.
- Heat 1 tbs of olive oil in the heavy pan. In small batches, sear the stew meat on all sides. Place in the pot. De-glaze the pan with red wine and place in the pot.
- Pour and remaining wine and broth in the pot. Put the sprigs on the top and cover.
- Heat on low heat or in a crock pot for a few hours.
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