↞ recipe box start page
Category: Stews
Prep Time: Cook Time: Total Time:
1/3 cup flour
3/4 tsp salt
1/4 tsp plus 1/8 tsp freshly ground pepper
2 lb. beef round or chuck steak, cut into 3/4-inch pieces
2 to 3 tbsp olive oil
1/2 cup dry red wine
2 (14.5-oz.) cans diced tomatoes, undrained
2 ribs celery, thinly sliced diagonally
2 garlic cloves, minced
1/2 cup coarsely chopped fresh parsley
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
1 1/2 tbsp chopped fresh rosemary
8 oz. mushrooms, sliced
2 medium fennel bulbs, fronds removed, cut into thin wedges
2 1/2 to 3 cups beef broth
1 cup frozen small whole white onions
In shallow pan, mix together flour, 1/4 tsp of the salt and 1/8 tsp of the pepper. Pat beef dry with paper towels. Toss in flour mixture to coat thoroughly; shake in strainer to remove excess flour. Heat nonreactive Dutch oven over medium-high heat until hot. Add 1 tbsp of the oil. Cook beef in batches 4 to 6 minutes or until browned, adding additional oil as needed. Place beef in bowl.
Increase heat to high. Add wine; bring to a boil. Boil until reduced by half, stirring to scrape up browned bits from bottom of Dutch oven. Stir in tomatoes, celery, garlic, parsley, basil, oregano, thyme, remaining 1/2 tsp salt and 1/4 tsp pepper, and 1 tbsp of the rosemary. Stir in mushrooms, fennel and beef. Add enough broth to cover mixture. Cover; simmer 45 minutes. Add onions; continue simmering 30 to 45 minutes or until beef is tender. Stir in remaining 1/2 tbsp chopped rosemary; simmer an additional 10 minutes. Serves 8
Freezing/Reheating: Place stew in freezer container; cool. Cover and freeze. Twenty-four hours before serving place container in refrigerator to thaw. Reheat on stove top or in microwave until thoroughly heated, stirring occasionally.
view more member recipes
ROSEMARY BEEF STEW
view my recipes
print
save
Category: Stews
Prep Time: Cook Time: Total Time:
1/3 cup flour
3/4 tsp salt
1/4 tsp plus 1/8 tsp freshly ground pepper
2 lb. beef round or chuck steak, cut into 3/4-inch pieces
2 to 3 tbsp olive oil
1/2 cup dry red wine
2 (14.5-oz.) cans diced tomatoes, undrained
2 ribs celery, thinly sliced diagonally
2 garlic cloves, minced
1/2 cup coarsely chopped fresh parsley
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
1 1/2 tbsp chopped fresh rosemary
8 oz. mushrooms, sliced
2 medium fennel bulbs, fronds removed, cut into thin wedges
2 1/2 to 3 cups beef broth
1 cup frozen small whole white onions
In shallow pan, mix together flour, 1/4 tsp of the salt and 1/8 tsp of the pepper. Pat beef dry with paper towels. Toss in flour mixture to coat thoroughly; shake in strainer to remove excess flour. Heat nonreactive Dutch oven over medium-high heat until hot. Add 1 tbsp of the oil. Cook beef in batches 4 to 6 minutes or until browned, adding additional oil as needed. Place beef in bowl.
Increase heat to high. Add wine; bring to a boil. Boil until reduced by half, stirring to scrape up browned bits from bottom of Dutch oven. Stir in tomatoes, celery, garlic, parsley, basil, oregano, thyme, remaining 1/2 tsp salt and 1/4 tsp pepper, and 1 tbsp of the rosemary. Stir in mushrooms, fennel and beef. Add enough broth to cover mixture. Cover; simmer 45 minutes. Add onions; continue simmering 30 to 45 minutes or until beef is tender. Stir in remaining 1/2 tbsp chopped rosemary; simmer an additional 10 minutes. Serves 8
Freezing/Reheating: Place stew in freezer container; cool. Cover and freeze. Twenty-four hours before serving place container in refrigerator to thaw. Reheat on stove top or in microwave until thoroughly heated, stirring occasionally.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Rosemary Chicken Stew
by sgre52160
1 lb boneless skinless chicken breast halves 3 tbsp unsalted butter, divided 1/4 tsp salt 1/4 tsp freshly ground pepper 1/2 cup chopped onion 1/2 cup diced celery 1 tbsp minced fresh rosemary 1
by sgre52160
1 lb boneless skinless chicken breast halves 3 tbsp unsalted butter, divided 1/4 tsp salt 1/4 tsp freshly ground pepper 1/2 cup chopped onion 1/2 cup diced celery 1 tbsp minced fresh rosemary 1
Chicken Stew With Lemon And Rosemary
by buckyt
8 chicken thighs, roughly 1.15kg (each thigh about 175g) Salt, plus 1 tsp Freshly ground black pepper 1 tbsp vegetable oil 45g unsalted butter, softened 4 carrots, sliced diagonally into 2.5cm
by buckyt
8 chicken thighs, roughly 1.15kg (each thigh about 175g) Salt, plus 1 tsp Freshly ground black pepper 1 tbsp vegetable oil 45g unsalted butter, softened 4 carrots, sliced diagonally into 2.5cm
Oyster Stew With Rosemary Croutons
by sgre52160
2 bacon slices, diced 1 cup finely chopped celery and onion 1/2 cup vermouth 2 pints fresh oysters, undrained 2 tbsp flour 2 (8 oz) bottles clam juice 3 cups half-and-half 1 tsp salt 1/4 ts
by sgre52160
2 bacon slices, diced 1 cup finely chopped celery and onion 1/2 cup vermouth 2 pints fresh oysters, undrained 2 tbsp flour 2 (8 oz) bottles clam juice 3 cups half-and-half 1 tsp salt 1/4 ts
Herbed Sage And Rosemary Pork Stew
by sgre52160
4-4 1/2 lbs. Pork Shoulder, trimmed and cut into 3/4 inch cubes. 2 tbsp oil 1 (49 1/2 oz) can chicken broth 2 cups water 1 cup chopped onion 2 carrots, sliced thin 2 celery stalks, sliced 1 1
by sgre52160
4-4 1/2 lbs. Pork Shoulder, trimmed and cut into 3/4 inch cubes. 2 tbsp oil 1 (49 1/2 oz) can chicken broth 2 cups water 1 cup chopped onion 2 carrots, sliced thin 2 celery stalks, sliced 1 1
view more member recipes
related CDKitchen recipes
Irish Beef Stew with Guinness Stout
All Day Beef Stew
4-Hour Beef Stew
Paul's Campfire Stew
Beef & Beer Stew
Eisenhower's Beef Stew
English Beef Stew with Suet Dumplings
Sausage And Butternut Squash Stew
Halloween Maggot Stew
Christmas Eve Beef Stew