Rosemary Beef Stew
Time to complete
3 hours 15 minutes
Serving size
6
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What You Need
Ingredients
Preparation
Heat 30 ml of the oil in a HexClad 4.7L Dutch Oven over medium-high. Season beef with salt and pepper. Working in two batches, cook beef, flipping a few times, until golden brown all over, about 6 to 8 minutes per batch. Transfer to a bowl.
Discard excess fat from Dutch Oven and add another tablespoon of the oil. Stir in onion, celery, and garlic; cook, stirring occasionally, until softened and light golden, about 4 minutes. Add tomato paste and flour and cook, stirring, 1 minute. Add wine and cook, scraping up browned bits from bottom, 1 minute. Add whole peeled tomatoes, broth, and the 30 ml chopped rosemary.
Return beef to Dutch Oven along with any accumulated juices in bowl. Bring to a boil, then partially cover and reduce heat to medium-low. Simmer, stirring occasionally, for 1 1/2 hours. Add potatoes, carrots, and fennel and continue to simmer partially covered over medium-low heat until everything is very tender, about 1 hour more. Season with salt and pepper and remove from the heat.
In an 20cm HexClad Hybrid Pan, heat remaining 30 ml of oil over medium. Add remaining rosemary needles and cook, stirring a few times, until needles crisp and stop sizzling, 30 seconds to 1 minute. Remove rosemary to a paper towel lined plate. Let cool. Combine crisped rosemary with chives and parmesan.
