Rosemary Beef Stew
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3-4 pounds stew beef, cut into 1-2" chunks and dried thoroughly with paper towels
  • 2 stalks celery, sliced fine
  • 5 cloves of garlic, sliced find
  • 28 oz can crushed tomatoes
  • 2 sprigs fresh rosemary
  • ⅓ c red wine
  • olive oil
  • salt + pepper
Instructions
  1. Heat a large dutch oven over medium-high heat and add enough oil to coat the bottom of the pan. When hot, place one layer of the stew beef down and sprinkle with salt.
  2. Brown the beef on all sides (6-8 minutes per side), working in batches. Set aside.
  3. Lower heat to medium low and add the garlic and celery to the pan. Cook until soft, about 10 minutes.
  4. Reduce the pan with the wine, then add the beef, tomatoes, and rosemary. Stir until combined, cover, and cook for 4-5 hours on the lowest temperature, or until the meat is fork tender. Make sure to stir frequently and add wine in ¼ c increments if the stew gets dry.
  5. Salt to taste and serve with egg noodles, mashed potatoes, or-- my personal favorite-- parsnip and celery root puree with a touch of horseradish. Nom!
Recipe by Food Final Frontier at https://foodfinalfrontier.com/rosemary-beef-stew/