January 12, 2016

Rosemary Beef Stew

1 1/2 lbs. stew-cut beef
1/4 yellow onion, diced
4 cloves garlic, minced
4 sprigs fresh/2 tbs. dried rosemary
3 c. unsalted beef stock
1 c .water
3 red potatoes, washed & diced
3 carrots, peeled & chopped
2 tbs. balsamic vinegar
1 tsp. sea salt
1/4 tsp. black pepper
1/4 tsp. thyme
1 sage leaf, crumbled

This is a great, simple and hearty stew that you can start and forget about while it cooks.  By using fresh rosemary, more of the leaves may be able to be removed before serving; the dried rosemary won't ruin the texture if that's what's on hand.

Use a large soup pot or dutch oven over medium-high heat to brown the beef in olive oil, 2 minutes on each side. Lower the temperature to medium and add onion. When the onion  is translucent and fragrant add garlic, sage, thyme, pepper, salt and balsamic.  Pour in some beef broth and scrape the pot in order to de-glaze it (a.k.a. get all the good stuff off the pot and into the soup), then add the remainder of the ingredients and bring to a boil.

Lower the heat, cover and let simmer for an hour and a half.  Check on the stew and add more water or stock if the liquid level is too low, then simmer another half hour. Remove any rosemary stalks before serving.


  1. This is a delicious recipe. Thanks for sharing.

  2. Thank you for the feedback- I'm glad you enjoyed!