Rosemary Beef Stew Recipe

Name: Rosemary Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (32 ounce) can beef broth; 1/2 cup flour; salt; fresh ground pepper; 4 tablespoons olive oil, divided; 3 tablespoons butter, divided; 1 1/2 lbs stew meat; 1 red onion; 1/2 lb baby portabella mushrooms; 1/2 lb roma tomato; 1 lb yukon gold potato; 3 stalks celery; 1/2 lb green beans; 1/2 lb baby carrots; 1/2 lb corn; 1 cup red wine, divided; 3 sprigs fresh rosemary

Servings: persons

1 (32 ounce) can beef broth
1/2 cup flour
salt
fresh ground pepper
4 tablespoons olive oil, divided
3 tablespoons butter, divided
1 1/2 lbs stew meat
1 red onion
1/2 lb baby portabella mushrooms
1/2 lb roma tomato
1 lb yukon gold potato
3 stalks celery
1/2 lb green beans
1/2 lb baby carrots
1/2 lb corn
1 cup red wine, divided
3 sprigs fresh rosemary

1
Chop the potatoes, celery, green beans and carrots into bite sized pieces. Place them in the pot.
2
Boil the beef broth to reduce to half.
3
While the broth is boiling, blanch the tomatoes in the broth. Peel and chop the tomatoes. Set in the pot.
4
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.
5
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.
6
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.
7
Mix the flour with some salt and pepper to taste.
8
Dredge the stew meat in the flour mixture to coat.
9
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.
10
Pour and remaining wine and broth in the pot. Put the sprigs on the top and cover.
11
Heat on low heat or in a crock pot for a few hours.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (32 ounce) can beef broth, 1/2 cup flour, salt, fresh ground pepper, and more.

Yes, Rosemary Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosemary Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions