Rosemary Beef Stew

Prep Time: 15 min
Cook Time: 2 hr
Total Time: 2 hr 15 min
Servings: 4
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 3/4 cup chopped celery
  • 1/2 cup chopped fresh parsley
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1/4 tsp freshly ground pepper
  • 1 can (19 oz) diced tomatoes
  • 1 lb lean stewing beef, patted dry, cut into 1-inch cubes
  • 1 clove garlic, minced
  • 1/2 cup dry white wine
  • 1 tsp dried rosemary
      • Heat 2 tbsp olive oil in large saucepan set over medium heat; sauté celery for 2 minutes. Stir in parsley, basil, thyme, oregano and pepper. Pour in tomatoes; stir well. Cover and bring to boil over high heat. Reduce heat to medium-low; cover and simmer for 30 minutes.
      • Meanwhile, in Dutch oven, heat remaining olive oil over medium-high heat. Add beef; cook for 10 to 15 minutes or until browned. Using slotted spoon, transfer beef to plate; set aside.
      • Reduce heat to medium. Add garlic to Dutch oven; sauté for 2 minutes or until golden. Pour in wine; cook over high heat, stirring constantly and scraping up browned bits, for 3 to 5 minutes or until wine is reduced by half. Return meat to pan, then stir in rosemary. Pour in tomato sauce and stir to combine. Reduce heat; cover and simmer on low for 1 1/2 hours or until meat is tender.




    Ingredient: Beef & Veal

    Cooking Method: Sauté / Pan Fry

    World Cuisine: American

    Product: Extra Virgin

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