Craving something warm and comforting? Don’t have time to slow cook a flavorful stew? Well, I have the stew for you, 60-minute Rosemary and Thyme Beef Stew.
Do you ever just crave the smell of your grandmother’s kitchen? The meals she prepped and let simmer for hours before you arrived? Those meals you dream about on Wednesday’s when you are only halfway through the week and are running low on energy and motivation? You know slow-cooked, tender, mouth-watering, and heartwarming meals like Beef Stew.
Beef Stew is one of those dishes that you smell and get sent to a place of bliss and comfort. It’s great when you can wake up and get all the ingredients into your slow cooker before your day gets started. But! What about those days where you are craving slow-cooked comfort, but you just don’t have the time?
There are times in life where nothing is going right. Sometimes you just need to take the time to make those dark, gloomy, and rainy days better. Make something that will take you back to a simple time. A time where sitting and eating a comforting, warm, homey, tender, flavorful Rosemary and Thyme Beef. It always makes a gloomy day a little brighter. Gets you ready for that final weekday push.
Yep, that is where I was the day I first made Rosemary and Thyme Beef Stew. I was working over 40 hours a week, taking care of a kid who had yet to be diagnosed with autism, very pregnant with baby #2, a husband who worked out of town, and family miles away. I just needed something to take me back to a place of comfort. Funny how food does that.
So, I looked in my fridge and saw I had a pack of cubed beef. I had just purchased some small white potatoes, and I always have carrots on hand for snacking. Beef Stew sounded great, but I only had an hour to cook dinner. Was it possible? I decided to give it a whirl.
I took my Dutch oven out because I just find it to be such a great pot to make a quick stew; but, if you only have a soup pot that works just as well!
I started with trimming and cutting the beef into a smaller size. This would help it cook faster and hopefully give me the tender texture Beef Stew should have. Once all the cubes were in smaller pieces I browned the outside of each piece.
I removed the beef from the pan and placed all the veggies in the Dutch oven, allowed to cook and soften for 3 minutes, then I added the other ingredients, brought it to a simmer, placed the beef back in the pot and added the potatoes. Let it simmer on the stove uncovered for 40 minutes before serving.
Tender and full of flavor just like it had been cooking all day. Heartwarming and comforting, perfect mid-week pick me up. Just when you thought it was not possible to make a delicious Rosemary and Thyme Beef Stew in an hour. Now, folks, I am afraid the possibilities are endless.
Rosemary and Thyme Beef Stew
- 1 tbsp olive oil
- 1 lb cubed beef trimmed and cut
- 3 whole carrots chopped
- 1 medium onion chopped
- 1/8 cup flour
- 2 tbsp tomato paste
- 1/2 cup red wine
- 1/8 cup balsamic vinegar
- 2 tbsp Worcestershire
- 3 cloves garlic finely chopped
- 1/2 tsp salt
- 2 tbsp thyme
- 1 tbsp rosemary
- 4 cups water
- 1 1/2 tbsp beef base
- 12 small white potatoes
- Drizzle oil in the bottom of a Dutch oven and warm over medium-low heat
- Take cubed beef trim any big chunks of fat off and cut into ¼ inch big pieces
- Once all meat is trimmed using a paper towel and pat dry, this will help it brown in the pan. Next, lay the meat in the pan and allow to brown on each side. This typically takes 5-10 minutes depending on how big your Dutch oven is. ***You want to be sure not to overlap the meat, so if you have to do it in multiple batches do so.
- Once all sides are brown removes the meat from the pan and set aside for later
- In the same Dutch oven you browned your meat add the carrots and onions. Allow them to cook for 3 minutes.
- Add the flour to the carrots and onions. Stir until they are coated in flour.
- Add tomato paste, red wine, balsamic vinegar, and Worcestershire to the flour coated carrots and onions. Stir until they are completely combined, the mixture may seem thick.
- Add garlic, salt, thyme, rosemary, water, and beef base. Stir until everything is well combined and the beef base has completely disintegrated.
- Add the beef cubs back to the pot and add in the small white potatoes
- Allow the stew to remain at a simmer for 40 minutes, stirring every 5-10 minutes.
- After 40 minutes check on your potatoes make sure they are fork tender. If they are you are ready to serve if not give them another 10 and check again.
- Once potatoes can be poked with a fork and slide off easily the stew is ready to serve.
- Allow the stew to cool slightly before serving