Beef Stew with Parsley, Sage, Rosemary and Thyme
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5 from 2 votes

Beef Stew with Parsley, Sage, Rosemary & Thyme

Author: Amanda Formaro


  • 2 pounds beef stew meat
  • 1 tablespoon olive oil
  • 1 medium onion coarsely chopped
  • 4 cloves garlic minced
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground sage
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon Kosher salt
  • 3 ounces Shiraz or other dry red wine
  • 1 10- oz can beef consomme
  • 1 14- oz can chicken broth beef may be substituted
  • 2 cups baby carrots
  • 3 cups chopped potatoes


  • Preheat oven to 325 F.
  • Place a Dutch oven on the stove and heat olive oil over medium-high.
  • Dry off the stew meat with a clean towel and place in a shallow bowl. In a small dish, combine the pepper, sage, parsley, thyme, rosemary and Kosher salt. Sprinkle mixture over the meat and toss to coat with your hands.
  • Add herbed beef to the Dutch oven and brown on all sides. While meat is browning it may develop a liquid, do not discard! Add the onion and garlic and toss into the meat, cooking only for a minute or so until fragrant and soft.
  • Add wine, consomme, and broth and stir. Bring to a boil over medium high heat. Add potatoes and carrots and bring to boil again. Reduce heat and simmer for 5 minutes on the stove top.
  • Cover the Dutch oven and place into the oven and cook for 2 hours, checking only once or twice during cooking so as not to let too much heat escape.