Stovetop Beef Stew with Rosemary
A hearty stovetop beef stew with browned chuck, carrots, potatoes, rosemary, and tomato paste.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 2 lb beef chuck cut into 1 inch pieces
- 1 large onion chopped
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 4 cup low-sodium beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary crushed
- 4 carrots chopped
- 4 medium potatoes diced
- 1 tsp salt to taste
- ½ tsp black pepper
Instructions
Cooking
- Heat the oil in a large heavy pot over medium heat. Pat the beef dry, season with salt and pepper, and brown it in batches until deep brown on all sides.
- Return all the beef to the pot, add the onion and garlic, and cook until the onion softens.
- Stir in the tomato paste, thyme, rosemary, and broth. Scrape up the browned bits and bring to a boil.
- Lower the heat to a bare simmer, cover loosely, and cook for 1 hour.
- Add the carrots and potatoes and keep simmering until the beef is tender enough to cut with a spoon, checking at the 2 hour mark and adding 15 to 30 minutes if needed.
- Taste, adjust the salt and pepper, and serve hot.
Notes
Nutrition is an estimate. Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat to 165 degrees F.