Go Back
–+ servings
fall beef stew recipe

Hearty Fall Beef Stew with Rhubarb Puree

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Resting Time 10 minutes
Total Time 3 hours
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 large Dutch oven
  • 1 Knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 Blender or Food Processor
  • 1 Ladle
  • 1 Medium saucepan

Ingredients
  

  • 2 pound beef chuck cubed
  • 2 tablespoon olive oil
  • 1 large onion diced
  • 3 clove garlic minced
  • 4 carrots sliced
  • 2 stalk celery sliced
  • 4 cup beef broth
  • 1 cup red wine
  • 2 tablespoon tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cup rhubarb chopped
  • 1/4 cup sugar
  • 2 tablespoon butter

Instructions
 

  • Heat olive oil in a large Dutch oven over medium-high heat.
  • Add beef cubes and brown on all sides, then remove from the pot.
  • In the same pot, add onion and garlic, sauté until softened.
  • Stir in carrots and celery, cooking for an additional 5 minutes.
  • Return beef to the pot and add beef broth, red wine, and tomato paste.
  • Add bay leaves, thyme, salt, and pepper, then bring to a boil.
  • Reduce heat to low, cover, and simmer for 2 hours until beef is tender.
  • Meanwhile, in a medium saucepan, combine rhubarb, sugar, and a splash of water.
  • Cook over medium heat until rhubarb is soft, then blend into a smooth puree.
  • Stir butter into the rhubarb puree until well combined.
  • Remove bay leaves from stew and adjust seasoning as needed.
  • Serve the beef stew hot, topped with a dollop of rhubarb puree.

Notes

For the best results, ensure that the beef is well-browned before removing it from the pot, as this enhances the stew's depth of flavor. Additionally, letting the stew rest for a few minutes before serving allows the flavors to meld together beautifully.
Tried this recipe?Let us know how it was!