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
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.
Brown meat in pan for 5-7 mins, working in batches if necessary so you do not crowd the pan.
Add parsnips and carrots, along with a small pinch of sugar.
Serve in bowls and enjoy!