Smoky Rosemary & Fire-Roasted Tomato Beef Stew

Name: Smoky Rosemary & Fire-Roasted Tomato Beef Stew
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Yield: Servings
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

Author:
Rella Kaplowitz
Publish date:
Oct 9, 2010

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!

32minDuration
2minCook Time
30minPrep 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

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.