Autumn Stew
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Enjoy this savory fall dish. You may also substitute lamb for the beef.
- Ready In:
- 2hrs 28mins
- Serves:
- Units:
ingredients
- 1 tablespoon fresh rosemary, finely chopped
- 2 teaspoons brown sugar, packed
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1⁄2 teaspoon kosher salt
- 1 1⁄2 lbs beef stew meat
- 2 tablespoons olive oil
- 3 cups chicken broth
- 2 cups water
- 2 tablespoons tomato sauce
- 2 cups russet potatoes, chopped
- 3 medium carrots, peeled and cut into chunks
- 2 stalks celery, sliced
- 1 parsnip, peeled and chopped
- 1 medium yellow onion, cut into wedges
directions
- Combine chopped rosemary, brown sugar, cumin, pepper, paprika, and salt. Rub mixture all over meat. Heat oil over medium-high heat in a large pot. Add seasoned meat and brown on all sides. Add broth, 2 cups water, and tomato sauce. Bring mixture to boiling; reduce heat. Simmer, covered, for 1 hour.
- Add potatoes, carrots, celery, parsnip, and onion to pot. Bring stew to boiling; reduce heat. Simmer, covered, 1 hour more or until vegetables are tender. Garnish with fresh herbs, if desired.
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