This Rosemary Beef Stew is perfectly hearty and warming on a cold day!

Originally written 11/02/2020

As I sit here writing this, waiting for the sun to rise, the temperature outside is still dropping. This part of Tennessee will awake to 28-degree weather this morning! That’s a chilly start to the day here in the South! 

I don’t really mind, though. I find it refreshing, and the smell of wood smoke in the cold air is pleasant!

My now best friend and I bonded over a stew like this one sweltering summer evening! I had invited her over for dinner, and even though it was a bajillion degrees outside, we sat in the air conditioning and ate stew. And while most don’t think about eating a hot, hearty meal while sweating to death in the southern humidity, she said she knew we were kindred spirits then. She would also crave soup no matter the weather.

But, on chilly days like today, this Rosemary Beef Stew is genuinely the best, and it’s quick and easy to make!

First things first

You need to brown the beef. I think the prepackaged stew meat comes in too big chunks. I usually cut the meat smaller and remove any extra gristle. Having the meat in smaller pieces helps it become more tender quicker, too. While the meat is cooking, throw in the onion, garlic, salt, pepper, and fresh rosemary.

I find fresh rosemary is the best for this recipe. It has a much brighter flavor. I am also not a fan of the pokey, hard texture of dried rosemary in soups. The fresh stuff adds a great taste without sticking to your tongue or getting stuck in your teeth as you eat. If you are nervous about the rosemary, use 2 tsp instead of 3.

Once the meat is browned, pour in the first 1/2 cup of red wine and let the meat simmer while you chop the veggies. The wine’s acidity helps to soften the stew meat. And, just like the rosemary, the red wine lends itself to a fuller, richer-tasting stew! 

Next, add the veggies and the broth!

I usually use the smaller golden new potatoes and dice them up – but if you can’t find those, the regular red potatoes work fine, too!

You can buy cans or a box of beef broth and use that if you’d like. You may just need to adjust the amount of salt you put in.

I seem to always have beef bouillon on hand, so I make my own broth. I like the flavor of this Better Than Bouillon brand the best! It’s 1 tsp to 1 cup of water.

As far as wine goes, I used Pinot Noir because that’s what I had on hand. You could use a different red; I would just stick to ones that are milder and not too sweet. I like to add the second half cup of wine towards the end so that the broth retains more of the wine flavor. 

The last ingredient to go in this Rosemary Beef Stew is the Farro.

Farro is an ancient grain that Egyptian Kings ate! It is a lot like barely, but a little chewier. You can add the 1/2 cup of dry farro right into the broth without cooking. It will help thicken up the stew and cook right in the beef broth.

You can usually find it in the aisle with the dried rice and quinoa. If it is unavailable, try it with instant barley instead.

Set the heat to low, cover the pot, and simmer for a bit. Come back and check on it occasionally, stirring it to ensure nothing is sticking to the bottom.

I fell asleep while mine was simmering, so it cooked for about two hours before I got back to it. It should be ready to eat after 1-2 hours of simmering. Mostly, you’re just waiting for the veggies and farro to get soft.

Once it’s ready, enjoy it with a delicious, crusty piece of buttered sourdough bread and a glass of wine (can’t let the rest of that bottle go to waste!)

Print Recipe

Rosemary Beef Stew

A rich and hearty beef stew featuring flavors of rosemary & red wine!

Prep Time30 minutes mins

Cook Time1 hour hr 30 minutes mins

Course: Dinner, Soup

Servings: 4 people

Equipment

• Large stock pot
• Knife
• Measuring Cups & Spoons
• Stirring Spoon

Ingredients

• 2 tbsp olive oil
• 1 lb stew meat
• 1/2 tbsp garlic minced
• 1/2 medium onion diced
• 1 tsp pepper coarse ground
• 3 tsp fresh rosemary chopped fine
• 1 cup red wine Pinot Noir
• 1 1/2 cups celery chopped
• 2 cups baby carrots diced
• 1 24 oz bag baby potatoes diced
• 6 cups water
• 6 tsp beef bouillon
• 1/2 cup dried farro or instant barley

Instructions

• In your stockpot over medium-high heat add in 2 tbsp of olive oil, and then add in your diced stew meat.
• Next add in the diced onion, salt, pepper, and chopped fresh rosemary. Sauté 10-15 minutes or until meat is browned.
• Next, add in just a 1/2 cup of the red wine and turn the stove heat down to medium-low.
• While this is simmering chop up and add in the celery, carrots and potatoes.
• Once all the veggies are in, add the 6 cups of water and 6 tsp of beef bouillon, and the final 1/2 cup of red wine, stirring to mix everything together.
• Lastly, add in a 1/2 cup of dried farro. If you can’t find farro, you can substitute dried instant barley.
• Turn your heat down to low, cover the stew and cook for 1-2 hours or until the vegetables are soft. Make sure to check on it and stir every so often so nothing burns to the bottom of the pot.
• Serve with a crusty piece of bread and enjoy!

Share on Facebook

Post on X

Follow us

Save