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.
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
1lbcubed beeftrimmed and cut
1 1/2tbspbeef base
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
As always keep in mind different altitudes require different cooking temp as well as cooking time. Adjust this recipe accordingly
Recipe by Messy Cutting Board (www.messycuttingboard.com)
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