This hearty stew becomes something really special during the final 10 minutes when you add fresh rosemary. Although this recipe makes only enough for 2-3 people, it can be easily adjusted to serve as many as desired.
3/4 pound lean beef stew meat, cut into 1-1 1/2 inch chunks (For a vegetarian version, substitute Baby Portabella Mushrooms)
3-4 medium carrots, peeled and cut into 1″ pieces
3-4 small potatoes, peeled and cut into 1″ chunks
1 T. Olive oil
Sea Salt and freshly ground Black Pepper
1/4 c. White Wine (Sauvignon Blanc works well)
2 c. Low Sodium Vegetable Broth
Garlic and Herb Seasoning
1 1/2 t. Dried Minced Onion*
2 T. Flour
1 c. water (+/- as needed) for desired sauce consistency
1 4-5″ sprig of Fresh Rosemary
Heat olive oil in a Dutch oven or deep skillet over medium heat. Add beef and sprinkle with salt and pepper. Brown the meat, then deglaze the pan with the white wine. Add the broth and bring to a boil, then add the vegetables, additional salt and pepper and some of the Garlic and Herb Seasoning. Bring back to a boil and decrease the heat to keep at a low boil and cover, cooking until the vegetables are completely cooked.
Draw off about 3/4 cup of the liquid and put it into a large cup or small bowl. (I save the measuring cup from the broth and use that – I don’t like doing extra dishes.) Slowly whisk in the flour, a bit at a time, then return the thickened mixture to the pot and increase the heat slightly, stirring to completely incorporate, simmer 5 more minutes to start cooking the flour, add the rosemary sprig and replace the lid, then simmer another 10 minutes.
Remove the rosemary and serve with fresh bread.
*I have a severe intolerance to raw or under-cooked onions, so I tend to play it safe and use the dried ones most of the time. You can certainly replace them with fresh onions.
The mushroom version sounds wonderful – we’ll have to try it!