Beef Stew with Rosemary and Pearl Onions
Fresh Rosemary is the key ingredient in this recipe.
It is Fall here in Minnesota and it is nearing the end of the outdoor growing season. I have some beautiful Rosemary plants that I needed to harvest. I wanted to utilize this fragrant herb in a few dishes while it still remains fresh. Nothing better than freshly cut Herbs going straight into your recipe.
So this is one of the recipes I came up with. My husband was skeptical. He didn’t think Rosemary would taste right in a Stew. I knew it would compliment the traditional Stew flavors very well. All I can say is, he had two bowls right away for dinner and the next morning he was talking about how good it was and he even took another large bowl to work with him for lunch.
I make this one in a slow cooker. I purchase the pre-cut Stew Meat from the butcher which is very handy. My secret ingredient besides the Rosemary, is jarred Cocktail Onions. These marinated Pearl Onions have a great flavor which also compliments the Beef Stew ingredients. You may be wondering why Tapioca is in the ingredient list. I am using that as the thickener. Sometimes when you use flour or cornstarch in Stews, it leaves a floury taste. Also Tapioca can be added at the beginning because it can withstand long cooking times.
This recipe is great for a chilly, rainy day meal. Your home will have a wonderful aroma all day while this is cooking. I am sure you will be asked more than once “is it done yet”?
BEEF STEW WITH ROSEMARY AND PEARL ONIONS
- 2 & 1/2 – 3 Pounds Prime Beef Stew Meat
- 3 – 4 Cups Baby Red Potatoes, quartered-skin on
- 1 (14.5 oz.) Can Petite Diced Tomatoes w/juice
- 3 Cups Unsalted Beef Broth
- 1 & 1/4 Cups Celery, diced
- 10 oz. Package Organic Petite Carrots
- 2 Cups Frozen Peas
- 3 Tablespoons Instant Tapioca
- 1 Tablespoon Vegetable oil
- Freshly Ground Black Pepper
- 1 (16 oz.) Jar Cocktail Onions, drained
- 3 Large Sprigs Fresh Rosemary, removed from twigs and give it a few chops with your knife to release the essence
1. In a large skillet, brown the Beef with the Oil. Give your pepper mill a few good turns over the Beef while browning. Drain off any fat.
2. Lets get the slow cooker loaded up! Add the Carrots, Red Potatoes, Tomatoes with juice, Tapioca, Beef Broth, Celery, Rosemary and the Beef. We are NOT adding the Peas or Onions just yet. Give your Pepper Mill a few good turns over all, then give everything a good stir.
3. Set the slow cooker on Low and put the lid on. Cooking time will vary depending on your slow cooker. Newer slow cookers, cook at a higher heat and will take less time. If you have a newer slow cooker you may need a tad bit more Beef Broth as well. So know your slow cooker and check the Stew every few hours to ensure it is cooking properly. In my slow cooker it took about 7 hours on low. So with that said, about half way thru the cooking time, add the Onions. The reason we don’t add them right away, is because they are already, ready to eat, we just need to heat them thru and marry the flavor in our Stew. This is also the time to add the Peas. The Peas are also pre-cooked so we just need them to thaw and combine with the other vegetables in our stew.
4. The Stew is done when the Carrots and Potatoes are fork tender, not mushy. They should be slightly al dente. Nothing worse than mushy Potatoes in your Stew.
Serve up a nice big bowl with some freshly baked dinner rolls and you have a great filling meal!
Recipe by: Hot Dish Homemaker