Rosemary Beef Stew

I have been making this stew for years and everyone raves about it! Even my four picky kids with different tastes. They always ask for more! Hearty and thick yet tender beef (it gets thicker the more you let it simmer) are full of flavor. Best served with rosemary olive oil bread or biscuits for the best dipping sauce you've ever had at home!

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 562 Calories

Ingredients

• ½ cup all-purpose flour
• ½ tablespoon salt
• salt and ground black pepper to taste
• ¾ cup olive oil
• 2 pounds cubed beef stew meat
• 3 bay leaves
• 1 tablespoon chopped fresh rosemary
• 3 stalks celery, sliced
• ½ tablespoon ground black pepper
• 2 beef bouillon cubes
• 2 (64 fluid ounce) bottles vegetable juice (such as V8®)
• 8 medium Yukon Gold potatoes, peeled and quartered
• 4 large carrots, peeled and sliced
• 1 large yellow onion
• ½ tablespoon fresh thyme leaves

Recipe Instructions

Step 1

Place stew meat, flour, salt, and pepper in a large resealable plastic bag; shake until coated.

Step 2

Heat olive oil in a large 6- or 8-quart pot or Dutch oven over medium-high heat until it shimmers. Add 1/2 of the meat and cook until browned on all sides, turning as needed. Transfer to a bowl. Repeat with remaining meat.

Step 3

Return all browned meat to the pot and pour in vegetable juice. Add potatoes, carrots, onion, celery, bouillon cubes, rosemary, thyme, and bay leaves. Cover and bring to a boil, 10 to 15 minutes. Reduce heat and simmer, stirring occasionally, until meat is tender, about 45 minutes. Season with salt and pepper.