Beef Stew with Rosemary


3 lb beef stew cubed meat
1/2 cup flour to dredge meat
seasoning for meat : salt, pepper, paprika or seasonings of choice
olive oil to saute
1 pkg carrots ( 1 lb. )
3 large potatoes
1/2 bunch celery
3 large onions
3 cloves garlic crushed
2 to 3 cups water or beef bullion
2 cups fresh frozen green peas
1 half bunch flat leaf parsley chopped
1 stalk fresh rosemary leaves
1/2 cup dried mushrooms chopped with knife blade


I have brought several of my rosemary plants in for the winter to grow on my sunny window sill. I use rosemary in a lot of my recipes. Fresh rosemary is wonderful in fresh baked breads, soups and in game, beef or poultry stews. Cube or coarse dice vegetables. In a large pot heat a few Tbsp olive oil and cook and stir vegetables over high heat for a few minutes. Dredge meat in seasoned flour and add to pot and sear meat. Add water, along with bullion powder to taste or use beef broth and add dried mushrooms and rosemary. Bring all to a boil and cover and low simmer for about an hour or until vegetables as well as meat is tender. Add the peas and parsley and cook and stir several minutes longer. Correct seasonings and add vermouth if desired to taste. Makes 1 large pot, serves 8 to 10 or more. Serve in individual crockery bowls for a nice presentation. Stew freezes and reheats well.

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