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Receta Beef Stew With Rosemary And Dried Mushrooms

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  • 3 lb beef stew cubed meat
  • 1/2 c. flour to dredge meat seasoning for meat: salt, pepper, paprika or possibly seasonings of choice extra virgin olive oil to saute/fry
  • 1 pkt carrots ( 1 pound )
  • 3 lrg potatoes
  • 1/2 bn celery
  • 3 lrg onions
  • 3 clv garlic crushed
  • 3 c. water or possibly beef bullion
  • 2 c. fresh frzn green peas
  • 1 x half bunch flat leaf parsley minced
  • 1 stalk fresh rosemary leaves
  • 1/2 c. dry mushrooms minced with knife blade splash of vermouth to taste


  1. I have brought several of my rosemary plants in for the winter to grow on my sunny window sill. I use rosemary in a lot of my recipes. Fresh rosemary is wonderful in fresh baked breads, soups and in game, beef or possibly poultry stews.
  2. Cube or possibly coarse dice vegetables. In a large pot heat a few Tbsp extra virgin olive oil and cook and stir vegetables over high heat for a few min. Dredge meat in seasoned flour and add in to pot and sear meat. Add in water, along with bullion pwdr to taste or possibly use beef broth and add in dry mushrooms and rosemary. Bring all to a boil and cover and low simmer for about an hour or possibly till vegetables as well as meat is tender. Add in the peas and parsley and cook and stir several min longer. Correct seasonings and add in vermouth if you like to taste.
  3. Makes1 large pot, serves 8 to 10 or possibly more. Serve in individual crockery bowls for a nice presentation. Stew freezes and reheats well.
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