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Rosemary Beef Stew

A rich and hearty beef stew featuring flavors of rosemary & red wine!
Prep Time30 minutes
Cook Time1 hour 30 minutes
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
  • 1 tsp salt
  • 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, minced garlic, 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!

Notes

If you would prefer a thicker stew, feel free to toss your stew meat with 1-2 tbsp of flour before adding it to the pot to sauté