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Quick Beef Stew with Red Wine and Rosemary By Fine Cooking

Ingredients

  • 1 1- to 1-1/2-lb. thick rib-eye steak, cut into 3/4- to 1-inch cubes
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. unsalted butter, at room temperature
  • 3 Tbs. all-purpose flour
  • 2 Tbs. olive oil
  • 1 cup frozen pearl onions, thawed
  • 4 oz. button mushrooms, cut into bite-size pieces, if large
  • 1 Tbs. finely chopped garlic
  • 1 cup dry red wine
  • 2 large sprigs fresh rosemary
  • 3 cups unsalted beef stock or broth
  • 3/4 to 1 lb. russet potatoes, peeled and cut into 1/2-inch dice
  • 1 Tbs. prepared horseradish
  • 2 tsp. Worcestershire sauce
  • 1-1/2 cups frozen mixed vegetables or peas and carrots
  • 3 Tbs. finely chopped fresh flat-leaf parsley
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