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Rosemary Garlic Beef Stew

This Rosemary Garlic Beef Stew is a rich, slow-cooked dish filled with tender beef, hearty vegetables, and aromatic herbs. Infused with garlic and fresh rosemary, every bite is deeply flavorful, making it the perfect comforting meal for cozy evenings or family dinners.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Servings: 6

Ingredients

  • 1.5 pounds beef stew meat cut into cubes
  • 1/4 cup all-purpose flour
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 4 garlic cloves minced
  • 2 large onions diced
  • 2 tablespoons tomato paste
  • 2 –3 carrots diced
  • 3 potatoes quartered
  • 1 1/2 cups mushrooms
  • 1 teaspoon thyme
  • 2 –3 sprigs fresh rosemary
  • 2 cups beef broth
  • Extra salt and pepper to taste

Instructions

  • Preheat the oven to 350°F.
  • Season the beef with salt and pepper, then coat it lightly in flour.
  • Heat butter and oil in a large Dutch oven over medium-high heat.
  • Brown the beef in batches, making sure not to overcrowd the pan. Remove and set aside.
  • In the same pot, add onions and garlic. Cook for 2–3 minutes until softened.
  • Stir in the tomato paste and cook for another minute to deepen the flavor.
  • Return the beef to the pot.
  • Add carrots, potatoes, mushrooms, thyme, and rosemary.
  • Pour in the beef broth and bring to a gentle boil.
  • Cover and transfer to the oven.
  • Cook for about 2 hours, until the beef is tender and the vegetables are soft.
  • Taste and adjust seasoning before serving.

Notes

Brown the beef well for deeper flavor.
Do not overcrowd the pan when searing.
Use fresh rosemary for the best aroma.
Cut vegetables into even sizes for even cooking.
Add more broth if you prefer a thinner stew.
Remove rosemary stems before serving.
Store leftovers in the fridge for up to 4 days.
This stew tastes even better the next day.
Serve with bread, rice, or mashed potatoes for a complete meal.