Beef Stew with Rosemary

October 17, 2013

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Here is a recipe I made recently for a hearty and filling homemade beef stew. The stew is made with good quality stewing steak and plenty of red wine and rosemary for depth and flavor. Instead of starchy potatoes, I used onions, carrots, parsnips and green peas to add texture and volume. Parsnips are root vegetables, closely resembling carrots, and are a great substitute for potatoes if you are watching your carbs. Choosing a good quality red wine is key – I used a nice Vredenhof Cabernet Sauvignon, which made the stew a lovely dark burgundy color. After simmering for 2 1/2 hours+, the meat was tender and soft, and all of the flavors melded together perfectly. It’s my favorite beef stew recipe and can’t be beat for a simple yet satisfying dinner served with crusty bread (or on its own!) on a cool autumn night.

Beef Stew with Rosemary

Beef Stew with Rosemary

800 g (1.75 pounds) good quality stewing or braising steak, cut into 1-inch pieces
1 cup flour + 2 teaspoons salt + 2 teaspoons black pepper, for dredging
2 tablespoons olive oil
1 tablespoons butter
1 onion, chopped
5 cloves garlic, smashed
Handful fresh sage leaves
3/4 bottle good red wine (I used Cabernet)
2½ cups beef stock
1/8 teaspoon ground cloves
1 handful fresh rosemary, leaves only, lightly chopped
1 bay leaf
2 tablespoons tomato paste
Finely grated zest of 1 lemon
1 1/2 tablespoons Worcestershire sauce
2 large parsnips, peeled and chopped
4 carrots, peeled and chopped
Pinch of sugar
2/3 cup frozen green peas

Dredge cubes of meat in flour mix, shaking off excess, and reserve on a plate.



IMG_5076Heat butter and oil in large soup pot over medium-high heat.

Brown meat in pan for 5-7 mins, working in batches if necessary so you do not crowd the pan.


IMG_5087Take the meat out of the pan and reserve on the side for a moment.

IMG_5109Fry onions in pot until translucent (add another drizzle of oil if necessary).


IMG_5104Fry garlic and sage briefly for about 1-2 minutes.

IMG_5111 Add wine to pot and scrape up all of the bits on the bottom.


IMG_5119 Add the reserved browned meat, rosemary, lemon zest, tomato puree, Worcestershire, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock.


IMG_5130 Bring to a boil, and then lower the heat and simmer uncovered for 20 minutes

IMG_5135 Cover and cook on low heat for 2 ½ hours. Check it every half hour or so and if it is getting too dry, add more water or stock until the beef is covered.

Add parsnips and carrots, along with a small pinch of sugar.

IMG_5145 Turn the heat up slightly and simmer, uncovered, for about 30 – 45 minutes more, until the vegetables and meat are tender.

Add frozen peas at the very end and cook for another 2-3 minutes.

Serve in bowls and enjoy!


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