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Rosemary Beef Stew Recipe

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This recipe for Rosemary Beef Stew is from The Deutscher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp. Olive Oil
2 lbs. Boneless beef cross-rib roast, trimmed of fat and cube into 1" cubes

1 tsp. Olive Oil
2 c. Chopped Onion
1/4 tsp. Salt
1/8 tsp. Pepper

3 c. Prepared Beef Broth
2 c. Chopped Carrot
2 c. Chopped Peeled Potatoes
5 1/2 oz. Can of Tomato Paste
1/4 c. Balsamic Vinegar
1 tbsp. Minute Tapioca (Opt)
1 tsp. Granulated Sugar
3 Garlic Cloves (minced)
2 Sprigs of Fresh Rosemary
1 Bay Leaf
2 Tbsp. Chopped Parsley
Directions:
Directions:
Heat the first amount of olive oil in Dutch oven on medium high. Cook beef in 2 batches, for about 3 minutes per batch, stirring occasionally, until browned. Transfer beef to plate. Reduce heat to medium.

Heat second amount of olive oil in same pot. Add next 3 ingredients. Cook for about 10 minutes, stirring often until onion is caramelized.

Add enxt 10 ingredients and beef. Stir. Bring to boil. Reduce heat to medium low. Simmer, covered, for about 1 1/2 hours, stirring occasionally until beef is tender. Remove and discard rosemary sprigs and bay leaf.

Add parsely. Stir, Makes about 8 cups.

 

 

 

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