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

Previous Next

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