Rosemary Thyme Stew Recipes

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THE BEST BEEF STEW



The Best Beef Stew image

Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon salt, divided
6 tablespoons all-purpose flour, divided
1/2 teaspoon smoked paprika
1 tablespoon canola oil
3 tablespoons tomato paste
2 teaspoons herbes de Provence
2 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
1-1/2 teaspoons minced fresh rosemary, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups coarsely chopped onions (about 2 large)
2 cups sliced carrots
2 tablespoons cold water
2 tablespoons balsamic or red wine vinegar
1 cup fresh or frozen peas
Additional fresh rosemary, optional

Steps:

  • In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

ROSEMARY-THYME STEW



Rosemary-Thyme Stew image

Make and share this Rosemary-Thyme Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 9h45m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon canola oil
1 large onion, diced
1 tablespoon flour
1 carrot, diced
2 stalks celery, diced
2 cloves garlic, minced
1 cup diced yukon gold potato
3 1/2 tablespoons minced fresh thyme
3 tablespoons minced fresh rosemary
1 lb boneless skinless chicken breast, cut into 1-inch cubes
1/4 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
1 1/2 cups chicken stock
1/2 cup frozen corn (or fresh corn kernels)

Steps:

  • Heat the oil in a large skillet; saute the onion, flour, carrots, celery, garlic, potatoes, thyme, rosemary, and chicken until chicken is white on all sides; drain off excess fat.
  • Put sauteed ingredients in a 4-quart slow cooker; sprinkle with salt and pepper.
  • Pour in the chicken stock; stir.
  • Cook on LOW for 8-9 hours (is ready in 6 hours in my cooker).
  • Add in corn; cover and cook an additional 1/2 hour on high.
  • Stir before serving.

Nutrition Facts : Calories 300.2, Fat 4.2, SaturatedFat 0.9, Cholesterol 68.5, Sodium 383.4, Carbohydrate 33.5, Fiber 3.7, Sugar 4.7, Protein 32.8

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