All Time Top 25 Vegetable Stew Recipes

15. Vegetable Beef Stew with Rosemary

Ingredients

• 2 pounds top sirloin trimmed of fat and cut into large cubes, about 1 ¼”
• 1 tablespoon olive oil 15 ml, or butter
• 1 cup diced onion 150 grams
• 2 large ribs celery diced small
• 2 large garlic cloves or use a garlic press, minced fine
• ½ cup dry red wine 120 ml, optional
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 tablespoon fresh chopped rosemary
• 1 teaspoon sweet paprika
• 1 bay leaf
• ½ teaspoon ground black pepper
• ½ cup rich beef broth or bone broth
• ¾ pound carrots peeled and cut into 1 inch pieces
• 15 ounces canned diced tomatoes drained
• 1 tablespoon fresh chopped parsley

Instructions

1. Add oil to pot over medium heat and brown the cubed beef. When beef is brown, remove to bowl along with the juices and set aside.
2. Add the onions and celery to the pot. If it seems dry, add another teaspoon or two of oil. Cook onions and celery over medium heat, stirring occasionally, until they are soft and translucent. Add garlic and cook another 1 minute.
3. Add wine and cook down for a minute or two. Add oregano, thyme, rosemary, paprika, bay leaf, pepper, and broth. Add the beef back into the pot. Lock the lid on and bring the pressure cooker to high pressure. When the gauge goes up, turn heat to low and set timer for 15 minutes.
4. While stew is cooking, bring a medium pot filled with water to a boil. Salt the water and add carrots.  Cook carrots for approximately 4 minutes, or until tender. Alternatively you can stem them until soft. Cooking time will depend on the size of your carrots. Drain and set carrots aside. When stew has completed pressure cooking, turn heat off and slide pan to a cool burner.
5. Allow the pressure to come down naturally. It will take about 7-8 minutes. When the gauge drops, open lid away from your face, being careful of the steam. Add the warm carrots, drained tomatoes and chopped parsley. Serve immediately or cool and refrigerate for enjoying later.

Recipe Notes

1. Stew will keep in the refrigerator for 3 days and freezes well.
2. For a rich and deeply flavored beef broth, reduce no-sodium broth by half. Start with 1 cup and reduce by half to 1/2 cup which concentrates the flavor. If you don’t have a pressure cooker, make it the traditional way with just a few small edits to the directions. Don’t cook the carrots separately. Add the carrots and tomatoes to the pot, cover and simmer on low heat until the beef is done and the vegetables are tender. It will just take longer.
3. A note about trimming the meat – because you need to trim fat and tendon, buy two pounds which will yield about 1 1/2 pounds of trimmed meat to cube and cook for the stew.

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