Rustic Herb-Infused Beef Stew

Name: Rustic Herb-Infused Beef Stew
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Ingredients: 2 lbs beef chuck roast, cut into 1-inch cubes; 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 3 carrots, sliced; 3 ribs celery, sliced; 2 large potatoes, diced; 1 cup peas; 4 cups beef broth; 2 tbsp tomato paste; 1 tsp dried thyme; 1 tsp dried rosemary; 2 bay leaves; Salt and pepper to taste

🕒 Prep: 15 min

🔥 Cook: 2 hours

🍽 Serves: 6

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This Rustic Herb-Infused Beef Stew is the ultimate comfort food, perfect for cozy evenings. The combination of tender beef, hearty vegetables, and fragrant herbs makes it a standout choice for a satisfying meal.

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Ingredients for Rustic Herb-Infused Beef Stew

Beef chuck roast is ideal for stews because it becomes incredibly tender with long, slow cooking. Olive oil is used for its flavor and ability to brown the beef nicely. Onions and garlic form the aromatic base, adding sweetness and depth. Carrots, celery, and potatoes provide heartiness, while peas add a touch of sweetness and color. The beef broth is the savory liquid that ties everything together. Tomato paste adds richness and a hint of acidity. Thyme and rosemary bring out the earthy flavors, and bay leaves add subtle depth. Finally, salt and pepper enhance all the flavors.

Tips & Tricks

Brown the beef in batches to avoid overcrowding, ensuring even browning.
If the stew becomes too thick, add a bit more beef broth to achieve your desired consistency.
For a thicker stew, mash a few of the potatoes against the side of the pot to release their starch.

Serving Suggestions

This stew pairs wonderfully with crusty bread for dipping, or serve it over a bed of mashed potatoes for an extra comforting touch. A side of steamed green beans or a simple green salad can add freshness to the meal.

Frequently Asked Questions

Can I use a different cut of beef?: Yes, beef brisket or short ribs can also work well, but cooking times may vary.
Can I make this stew in a slow cooker?: Absolutely! Just brown the beef and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Rustic Herb-Infused Beef Stew Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once hot, add the beef cubes, making sure not to overcrowd the pot. Brown the beef on all sides, which should take about 5-7 minutes. This step is crucial for developing flavor, so don't rush it. Once browned, remove the beef with a slotted spoon and set it aside.

In the same pot, add the onions and garlic. Sauté until the onions are translucent, about 3 minutes. Stir occasionally to prevent the garlic from burning. Add the carrots, celery, and potatoes, and cook for another 5 minutes, stirring occasionally, until they start to soften.

Return the seared beef to the pot. Pour in the beef broth and stir in the tomato paste. Add the thyme, rosemary, and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the beef is melt-in-your-mouth tender.

In the last 10 minutes of cooking, add the peas. Taste and season with salt and pepper as needed. Remove the bay leaves before serving.

Why You'll Love This Recipe

Hearty and filling, perfect for cooler weather.
Infused with aromatic herbs for depth of flavor.
Easy to make with just one pot, minimizing cleanup.
Flexible recipe that allows you to adjust ingredients according to your preference.

Ingredients

2 lbs beef chuck roast, cut into 1-inch cubes

2 tbsp olive oil

1 large onion, chopped

3 cloves garlic, minced

3 carrots, sliced

3 ribs celery, sliced

2 large potatoes, diced

1 cup peas

4 cups beef broth

2 tbsp tomato paste

1 tsp dried thyme

1 tsp dried rosemary

2 bay leaves

Salt and pepper to taste

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add the beef and brown on all sides.

2. Remove beef and set aside. In the same pot, add onions and garlic; sauté until onions are translucent.

3. Stir in carrots, celery, and potatoes, cooking for about 5 minutes.

4. Return beef to the pot and pour in beef broth. Stir in tomato paste, thyme, rosemary, and bay leaves.

5. Bring to a boil, then reduce heat to low and cover. Simmer for 2 hours, or until beef is tender.

6. Add peas in the last 10 minutes of cooking. Season with salt and pepper before serving.

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