Rosemary Thyme Stew Recipes

HEARTY VEGETABLE STEW RECIPE BY TASTY

Steps:

• In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
• Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
• Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
• Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
• Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
• Remove the bay leaves.
• Enjoy!

CLASSIC, HEARTY BEEF STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

ROSEMARY LAMB STEW

Steps:

• Heat one tablespoon oil in cooking pot.
• Add onion, celery, and mushrooms, and cook until soft and most of the liquid has been absorbed.
• Remove from pot and set aside.
• Heat the other tablespoon oil in the pot and add the meat.
• Sauté over medium heat until browned on all sides.
• Sprinkle flour and paprika over meat and cook a few minutes until the flour is lightly browned.
• Add hot broth and stir, scraping up any bits stuck to the bottom (I use a wire whisk for this).
• Add remaining ingredients to the meat, bring to a boil, then reduce heat and let simmer on medium-low heat for about an hour, or until meat is soft.

BEEF STEW WITH ORANGE AND ROSEMARY

Steps:

• Heat the oil in a heavy casserole and add the pancetta or bacon. Dry the cubes of beef with paper towels and brown them a few pieces at a time. Remove and add the onion. Brown lightly. Stir in the flour and cook for two to three minutes without browning.
• Return the beef with its juices to the casserole. Add the garlic, stock, wine, tomato paste, herb bouquet, rosemary branches (or teaspoon dried rosemary), orange peel, salt and pepper. Bring to boil, lower the heat and simmer gently for an hour and one-half, stirring occasionally, with the lid on slightly askew.
• Remove herb bouquet and rosemary sprigs. Correct the seasoning and serve.

TED'S BEEF STEW

Steps:

• Combine the flour, garlic powder, 1 teaspoon salt, and 1 teaspoon pepper in a resealable plastic bag. Place the beef in the bag and shake to coat.
• Heat the oil in a large stockpot over medium heat; brown the beef in the hot oil and remove to a plate lined with paper towels. Add the onion to the remaining oil and cook until browned. Pour the beef broth into the stockpot. Stir in the rosemary, thyme, and bay leaves. Season with salt and pepper. Return the beef to the pot. Bring the mixture to a boil; reduce heat to low, cover, and simmer 1 hour.
• Add the potatoes, carrots, and celery to the pot. Whisk together the cornstarch and cold water in a small bowl and mix into the stew. Cover and simmer 45 minutes more. Stir in the frozen peas and cook another 15 minutes.