Rosemary and garlic beef stew

Chef: IKEA
Prep: 30 mins
Cook: 240 mins
Rosemary and garlic beef stew
A rustic stew Italian inspired stew, loaded with vegetables and cooked slowly in a delicious thick brothy sauce. 

4 medium carrots, finely chopped

3 celery stalks, sliced

1 medium onion, roughly chopped

4 large potatoes, peeled and cubed largely

2 tbsp olive oil

4 cloves garlic, finely chopped

600g stewing or diced beef

4 tbsp plain flour

475ml beef stock

2 tbsp Dijon mustard

1 tbsp Worcestershire sauce

1 tbsp soy sauce

½ tbsp brown sugar

½ tbsp dried rosemary

½ tsp thyme

Place the onion, carrots, celery, and potatoes into the slow cooker.

Combine the beef in a large bowl with salt and pepper.

Add the flour and toss the meat until it is coated then set aside.

Heat the olive oil in a large heavy skillet over medium heat.

Cook the garlic in the oil for about one minute, or until soft then add the meat and all the flour from the bottom of the bowl to the skillet.

Let the beef cook without stirring for a few minutes to allow it to brown on one side.

Stir and repeat until most or all sides of the beef is browned.

Add the browned beef to the slow cooker and stir in with the vegetables.

Return the skillet to the burner and turn the heat down to low.

Add the beef stock, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet.

Stir to combine the ingredients and dissolve the browned bits from the bottom of the skillet.

Pour the sauce over the ingredients in the slow cooker.

Cook on high for 4 hours.

Remove the lid and stir the stew with a wooden spoon, breaking the beef into smaller pieces as you stir.

Taste for seasoning and correct if needed then serve.


Preparation Time
30 minutes

Cooking Time
240 minutes

Main ingredients
Beef, Vegetables, Sugar, Stock/Broth

Recipe Type
Dinner, Family Dinners, Stew, Slow cooking

Level of Difficulty


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