Smoky Rosemary & Fire-Roasted Tomato Beef Stew

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Smoky Rosemary & Fire-Roasted Tomato Beef Stew

Smoked paprika is one of my favorite secret ingredients. It's adds an incredible depth of flavor--in this case, lending the illusion that you simmered this stew for an entire day rather than just 2 hours!

  • Duration
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  • Prep Time
  • ServingsServings

Ingredients

  • 1 pounds beef cubes
  • 2 tbsp olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 4 celery stalks, cut into 1/2 inch pieces
  • 6 carrots, cut into 1/2 inch pieces
  • 1 14 oz. can fire roasted tomatoes
  • 4 cups soup stock
  • 2 sprigs rosemary
  • 2 bay leaves
  • 1 tsp smoked paprika
  • Salt 26 pepper to taste

Preparation

Preparation

1 Heat 1 Tbsp of oil in a large dutch oven over high heat. Brown beef cubes in batches (don’t crowd the pan) and remove to a small dish.

2 Reduce heat to medium and add remaining oil and brown onions. Add garlic, celery and carrots and cook 3-4 minutes.

3 Return meat to pot and add stock, rosemary, bay leaves and smoked paprika. Bring to a boil, then simmer over low heat for at least 1 hour (I recommend 2; you can also finish this in a 350 degree oven for 1 to 2 hours). Season with salt and pepper to taste.

Special instructions

Smoked paprika is one of my favorite secret ingredients. It's adds an incredible depth of flavor--in this case, lending the illusion that you simmered this stew for an entire day rather than just 2 hours!

Source:

http://pennypinchingepicure.com/2010/04/smoky-rosemary-fire-roasted-tomato-beef-stew/