Imagine a pot simmering gently on the stove, filled with rich, savory aromas that fill your kitchen with warmth and comfort.
The vibrant orange of carrots mingles with the deep crimson of rhubarb, creating a visually striking contrast against the tender, succulent beef.
This Carrot Rhubarb Beef Stew, with its aromatic rosemary undertones, is more than just a meal; it’s a cozy embrace after a long day.
For me, this stew was a lifesaver during a particularly hectic week when time was scarce, yet the need for a nourishing, home-cooked meal was paramount.
Its simplicity and heartiness made it the perfect solution for both busy weeknights and leisurely Sunday suppers with the family.
Ready? Let’s cook this beautiful stew that promises to both comfort and satisfy.
Why You’ll Love It
- Delivers bold flavor with a unique combination of rhubarb and rosemary.
- Uses pantry staples like carrots, onions, and beef broth.
- Freezes beautifully, making it convenient for batch cooking.
- Offers a hearty, comforting meal perfect for family dinners.
- Requires minimal prep time for maximum taste satisfaction.
Ingredients
- 500 g beef stew meat, cubed — look for well-marbled cuts.
- 2 tablespoons olive oil — use extra virgin for best flavor.
- 1 large onion, chopped — aim for a sweet variety if possible.
- 3 cloves garlic, minced — fresh garlic adds the best flavor.
- 4 carrots, peeled and sliced — try to use organic.
- 2 cups rhubarb, chopped — choose firm, bright stalks.
- 4 cups beef broth — opt for low-sodium to control saltiness.
- 2 tablespoons tomato paste — use a double-concentrated paste if available.
- 1 tablespoon fresh rosemary, chopped — fresh adds more aroma than dried.
- 1 teaspoon salt — sea salt enhances the overall taste.
- 1/2 teaspoon black pepper — freshly ground enhances the seasoning.
Step-by-Step Method
Heat olive oil in a large pot over medium heat. Add the cubed beef stew meat to the pot. Sear the beef cubes, guaranteeing they’re browned on all sides. This will help lock in flavor and create a rich base for the stew.
Once browned, remove the beef from the pot and set it aside for later use.
Sauté Onions and Garlic
In the same pot, add the chopped onions and minced garlic. Sauté them until the onions become translucent and fragrant. Stir occasionally to prevent burning.
The sautéed onions and garlic will add depth and aroma to the stew, enhancing its overall flavor profile.
Cook Carrots and Rhubarb
Add the peeled and sliced carrots and chopped rhubarb to the pot. Cook them for about 5 minutes, stirring occasionally.
The carrots will start to soften, and the rhubarb will begin to release its tangy juices, contributing a unique flavor to the stew.
Combine Ingredients
Stir in the beef broth, tomato paste, chopped fresh rosemary, salt, and black pepper. Mix everything well to combine all the ingredients.
This step integrates the flavors and guarantees the stew will have a balanced taste. Adjust the seasoning if necessary, based on your preference.
Simmer the Stew
Return the browned beef to the pot. Bring the mixture to a simmer over low heat. Cover the pot with a lid and allow it to cook gently for 2 hours.
This slow cooking process will guarantee the beef becomes tender while the flavors meld together beautifully.
Let Stew Rest
Once the stew has finished cooking, remove it from the heat. Let it rest for 10 minutes before serving.
This resting period allows the flavors to settle and intensify. Serve warm, and enjoy the hearty and flavorful Carrot Rhubarb Beef Stew with Rosemary.
Ingredient Swaps
- For a vegetarian version, replace the beef with mushrooms or a plant-based meat alternative and use vegetable broth instead of beef broth.
- Substitute rhubarb with apples or cranberries if rhubarb isn’t available in your region.
- If fresh rosemary is unavailable, you can use 1 teaspoon of dried rosemary as a substitute.
You Must Know
- Marinate the Beef: For enhanced flavor, marinate the beef cubes with rosemary and olive oil for a few hours before cooking.
- Use Fresh Ingredients: Verify that the rosemary, rhubarb, and other vegetables are fresh to maximize the stew’s flavor profile.
- Adjust Seasoning: Taste the stew before serving and adjust the salt and pepper to suit your preference.
- Thicken the Stew: If you prefer a thicker consistency, add a slurry of water and flour towards the end of cooking.
- Rest Before Serving: Allow the stew to rest for 10 minutes after cooking to let the flavors meld before serving.
Serving Tips
- Serve stew with crusty bread or over creamy mashed potatoes for a hearty meal.
- Garnish with fresh rosemary sprigs for an aromatic and visually appealing touch.
- Pair with a glass of red wine, such as Cabernet Sauvignon, to complement the beef’s richness.
- Add a side of steamed green beans or a fresh salad for added color and nutrition.
- Ladle stew into deep bowls for a cozy, comforting presentation.
Storage & Make-Ahead
Carrot Rhubarb Beef Stew can be stored in the fridge for up to 3 days in an airtight container.
It also freezes well for up to 3 months.
For make-ahead convenience, prepare the stew and refrigerate or freeze it.
Reheat gently before serving to enjoy its full flavor.
Reheating
To gently reheat Carrot Rhubarb Beef Stew, use a microwave on medium power.
Alternatively, you can use an oven set at 300°F.
Another option is to use a stovetop over low heat, stirring occasionally for even warming.
Culinary Traditions and Heritage
While the combination of carrot and rhubarb in a beef stew might initially surprise, it actually draws from a rich tapestry of culinary traditions.
I recall my grandmother’s kitchen, where scents of sweet and savory mingled in the air, a reflection of our ancestors’ inventive spirits.
Rhubarb, often thought of as a fruit, marries beautifully with hearty beef. Its tartness breaks through the richness, just as it did in her old-world recipes.
As I stir the pot, the aroma of rosemary transports me to her garden, where I’d pick fresh herbs in the early morning light.
Each spoonful of this stew feels like a warm embrace, a tribute to those who came before us, crafting flavors from the simplest of ingredients.
Final Thoughts
Give this Carrot Rhubarb Beef Stew a try for a comforting and unique twist on a classic dish. Feel free to experiment by adding your favorite herbs or spices to make it your own!
Frequently Asked Questions
Can I Use a Different Type of Meat Instead of Beef?
Absolutely, you can swap beef for lamb or chicken. Once, I tried lamb, and the aroma was divine, infusing the stew with a rich, earthy flavor that danced with the rosemary. It transformed my kitchen into a fragrant haven.
How Do I Prevent Rhubarb From Becoming Too Mushy?
I always add rhubarb later in the cooking process to keep its texture vibrant. Like when I first bit into a perfectly ripe apple, the rhubarb should still have a delightful, slight crunch amidst the stew’s richness.
Is It Possible to Make This Stew in a Slow Cooker?
Absolutely, you can use a slow cooker. I love the way it fills the house with rich, savory aromas. Just brown the meat first, then add everything to the cooker for about 6-8 hours on low.
What Side Dishes Pair Well With This Stew?
I’d pair crusty bread or creamy mashed potatoes with this stew. Imagine the rich aroma, the warm, soft bread soaking up that savory broth. Growing up, nothing warmed me more on chilly evenings than this comforting combo.
Can I Freeze the Stew for Later Use?
Yes, you can freeze the stew! Once, I savored its fragrant aroma escaping a simmering pot. After cooling, I stored portions in airtight containers. Reheated later, the flavors were as comforting and vibrant as a cozy autumn day.
Carrot Rhubarb Beef Stew with Rosemary
Equipment
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
- 1 measuring cup
- 1 Measuring spoons set
Ingredients
- 500 gram beef stew meat cubed
- 2 tablespoon olive oil
- 1 large onion chopped
- 3 clove garlic minced
- 4 carrot peeled and sliced
- 2 cup rhubarb chopped
- 4 cup beef broth
- 2 tablespoon tomato paste
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add beef cubes to the pot and brown on all sides.
- Remove beef from pot and set aside.
- In the same pot, sauté onions and garlic until onions are translucent.
- Add carrots and rhubarb to the pot and cook for 5 minutes.
- Stir in beef broth, tomato paste, rosemary, salt, and pepper.
- Return beef to the pot and bring to a simmer.
- Cover pot and cook on low heat for 2 hours until beef is tender.
- Remove from heat and let stew rest for 10 minutes before serving.
Notes
