Beef, Mushroom & Rosemary Stew with Red Wine
This hearty beef stew features tender cubes of beef browned in butter and then simmered with sautéed onions, garlic, carrots, celery, and mushrooms in a rich broth.
Ingredients
1 lb beef stew meat, cut into cubes
2 tsp butter
½ onion, diced
2 cloves garlic, minced
1 cup mushrooms, sliced
½ cup carrots, diced
½ cup celery, diced
½ cup red wine (optional, for richer flavor)
1 ½ cups beef broth
¼ cup diced tomatoes (canned or fresh)
1 Tbsp tomato paste
½ tsp dried rosemary
½ tsp smoked paprika
1 bay leaf
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Macronutrients
Protein: 99g
Fat: 72g
Carbohydrates: 28g
Preparation
Brown the beef: Heat butter (2 tsp) in a large pot or Dutch oven over medium-high heat. Add the beef cubes (1 lb) and cook until browned on all sides. Remove from the pot and set aside.
Sauté the vegetables: In the same pot, add the diced onion (½), minced garlic (2 cloves), diced carrots (½ cup), and diced celery (½ cup.) Sauté for 3-4 minutes until the onion is softened and the vegetables start to caramelize.
Add mushrooms and cook: Add the sliced mushrooms (1 cup) and cook for another 2-3 minutes until they start to soften.
Deglaze with red wine: Pour in the red wine (½ cup), if using, and scrape the bottom of the pot to release any browned bits. Let the wine reduce slightly, about 2 minutes.
Combine and simmer: Return the beef to the pot. Add the beef broth (1 ½ cups), diced tomatoes (¼ cup), tomato paste (1 Tbsp), dried rosemary (½ tsp), smoked paprika (½ tsp), bay leaf (1), salt, and pepper to taste. Stir to combine.
Simmer and serve: Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for 1-1.5 hours, stirring occasionally, until the beef is tender and the flavors are well-developed. Adjust seasoning if needed. Remove the bay leaf, ladle the stew into bowls, and garnish with fresh parsley.
Coach Steven
