Rosemary Beef Stew
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4-6
  • ¼ cup flour
  • 1 tablespoon dried rosemary, crumbled
  • 1½ pounds stew meat
  • 2 tablespoons canola oil
  • 3 medium potatoes, cut into bite sized pieces
  • 1-2 large carrots, cut into bit sized pieces
  • ½ large red onion, cut into large chunks
  • 1 teaspoon beef bullion
  • 1 cup warm water
  • 1 cup red wine
  • 1 cup mushrooms, coarsely chopped
  1. Preheat oven to 375 degrees.
  2. Combine flour and rosemary in a shallow bowl. Dredge beef in flour mixture.
  3. Heat oil in a Dutch oven over medium high heat. Place beef cubes in oil and brown on all sides. Reserve the flour remaining in the bowl.
  4. Add potatoes, carrots, onion, bullion, water, and wine. Bring to a boil.
  5. Transfer the Dutch oven to the oven. Bake for 30 minutes.
  6. Add mushrooms and reserved flour mixture to Dutch oven. Bake an additional 15 minutes.
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