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My review
Rosemary Beef Stew
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Michelle Baribeault Sanderson
"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!"
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Ingredients
1 h 35 m servings 562Original recipe yields 10 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Notes:
- Tip: open bottles of vegetable juice to allow air in, then close and shake well.
- Substitute 1/2 a bag of baby carrots, halved, for the large carrots if desired.