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Italian Herb Beef Stew with Tomatoes and Rosemary
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Knife

Ingredients
  

  • 1½ pounds beef stew meat, cut into 1-inch cubes
  • 1 large onion, diced
  • 3 medium carrots, peeled and sliced
  • 4 garlic cloves, minced
  • 1 (28 oz) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 3 tablespoons all-purpose flour
  • 2 teaspoons dried Italian seasoning
  • 2 fresh rosemary sprigs
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions
 

  • Place the beef cubes in a bowl and toss with the flour, salt, and black pepper until evenly coated.
  • Heat the olive oil in a skillet over medium-high heat. Add the beef and cook for 4 to 5 minutes, turning to brown on all sides.
  • Transfer the browned beef to the slow cooker. Add the diced onion, sliced carrots, and minced garlic.
  • Stir in the crushed tomatoes, tomato paste, beef broth, and Italian seasoning. Add the rosemary sprigs on top.
  • Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is fork-tender.
  • Remove and discard the rosemary sprigs before serving. Stir the stew to check that the gravy has thickened from the flour and tomatoes.

Notes

If the gravy seems thin at the end, remove the lid for the last 30 minutes of cooking to let it reduce. The tomato paste gives the gravy a deeper color and richer taste, so avoid skipping it. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Skillet, Knife