Beef Stew with Parsley, Sage, Rosemary & Thyme
Ingredients
- 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
- ½ 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
Instructions
- 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.
