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Beef Stew with Rosemary
1 c Onion; finely chopped
1 lg Garlic clove; minced
2 ts Olive oil
2 c Chicken broth, defatted - divided
1 lb Beef stew meat, lean, - trim all fat; cut in - bite-size pcs
1 1/2 tb White flour
1/2 c Dry sherry or white wine
1 cn (15 oz) tomato sauce
2 lg Carrots; peeled and sliced
2 lg Celery stalks; sliced
1 1/2 c Green beans, fresh, cut - in 2" pieces
1 lb Boiling potatoes, peeled - cut into 2" cubes
1 ts Dried rosemary leaves
1/4 ts Dried thyme leaves
1 lg Bay leaf
1 ts Granulated sugar
1/4 ts Salt, or to taste; optional
1/4 ts Black pepper
1/4 c Cold water
2 ts Cornstarch
In a Dutch oven, combine onion, garlic, olive oil, and 3 Tbs broth. Cook, stirring, over medium heat, about 5 to 6 mins or until onion is tender. If liquid begins to evaporate, add a bit more broth.
Meanwhile, preheat broiler. Adjust rack about 2 inches from heating element. In a shallow baking pan, sprinkle flour over meat. Stir to coat. Spread out pieces so they are separated from one another. Broil about 6 to 7 mins, turning once or twice, until meat is browned on all sides.
Add remaining broth to Dutch oven, along with sherry and tomato sauce. Stir to mix well. Stir in browned beef cubes. Add carrots, celery, green beans, and potatoes. Stir in rosemary, thyme, bay leaf, sugar, salt, if desired, and pepper.
Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, or until vegetables and meat are tender. Remove bay leaf. Stir together cornstarch and water. Bring stew to a boil. Add cornstarch mixture, stirring until gravy thickens slightly. Reduce heat and cook an additional 2 to 3 mins.
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