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rhubarb braised beef stew

Rhubarb-Braised Beef Stew with Carrots

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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 Dutch oven or large pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 peeler
  • 1 Bowl

Ingredients
  

  • 2 pound beef chuck cut into 1-inch cubes
  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cup beef stock
  • 1 cup rhubarb chopped
  • 4 large carrots peeled and sliced
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoon fresh thyme chopped
  • 2 bay leaves
  • 1 tablespoon flour

Instructions
 

  • Heat the olive oil in a Dutch oven over medium-high heat.
  • Add beef cubes and brown them on all sides, then remove from the pot.
  • Add onion and garlic to the pot and sauté until translucent.
  • Stir in tomato paste and flour and cook for 1 minute.
  • Pour in beef stock, scraping the bottom to release any browned bits.
  • Return beef to the pot and add rhubarb, carrots, salt, pepper, thyme, and bay leaves.
  • Bring to a boil, then reduce heat to low, cover, and let simmer for 2 hours.
  • Remove bay leaves and adjust seasoning if necessary.
  • Let the stew rest for 10 minutes before serving.

Notes

For a deeper flavor, consider browning the beef in batches to ensure even caramelization. Rhubarb adds a unique tartness to the stew, balancing the richness of the beef, so adjust its quantity to your taste preference. Additionally, serving this stew with crusty bread can enhance the dining experience by soaking up the delicious broth.
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