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–+ servings
savory vegetable beef stew

Carrot Rhubarb Beef Stew with Rosemary

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Prep Time 20 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 30 minutes
Course Main
Cuisine American
Servings 4 servings

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

To enhance the flavor, you can marinate the beef with rosemary and olive oil for a few hours before starting the cooking process. Make sure to taste the stew before serving and adjust the seasoning if necessary. If you prefer a thicker stew, you can add a slurry of water and flour towards the end of the cooking.
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