Hearty & Flavorful Beef Stew: The Parsley, Sage, Rosemary, and Thyme Edition
There’s something uniquely satisfying about a warm, hearty bowl of beef stew. It’s the ultimate comfort food, a dish that conjures images of cozy evenings and satisfied smiles. This particular recipe didn’t start as planned, but sometimes the best culinary journeys are those that take an unexpected turn. My initial intention was to whip up a Tex-Mex stew, but as I browsed through the cookbook, a few essential ingredients simply didn’t align with what I was craving, or what my husband’s stomach would appreciate (adios, green peppers!). Moreover, I found myself longing for a rich, deep broth base rather than a tomato-heavy sauce, and the idea of a single herb like cumin just didn’t spark joy for the evening.
Instead, a classic melody began to play in my mind: Simon & Garfunkel’s “Parsley, Sage, Rosemary and Thyme.” This timeless song, with its evocative list of aromatic herbs, has always inspired me, and I’ve long wanted to create a recipe that truly embodies its spirit. So, I set aside the Tex-Mex cookbook and embraced the creative freedom that comes with stew-making. This is how the “Parsley, Sage, Rosemary and Thyme” Beef Stew was born – a recipe named after inspiration, designed for flavor, and crafted with simplicity in mind.
The Art of Effortless Flavor: Why This Stew Stands Out
One of the greatest joys of cooking stews is the inherent flexibility and the creative license it offers. You can truly build the recipe as you go, adding a little of this and a dash of that until the flavors sing to your palate. For this particular beef stew, I headed straight to my spice rack, pulling down the jars of parsley, sage, rosemary, and thyme. These four herbs, each with its unique profile, combine to create a deeply complex and aromatic foundation for the stew. Parsley offers a fresh, slightly peppery note; sage adds a warm, earthy essence; rosemary contributes a piney, fragrant aroma; and thyme rounds it all out with its subtle, savory hints. Together, they transform simple beef and vegetables into an extraordinary meal.
My goal with this dish was to achieve maximum flavor with minimal effort. I didn’t want a recipe that demanded endless dicing, chopping, and fussing. Instead, I aimed for a “dump and cook” approach that still delivered a full-bodied, satisfying experience. I’m delighted to report that this recipe accomplishes exactly that. It’s incredibly easy to prepare, yet the resulting stew is wonderfully rich, savory, and comforting. The long, slow simmer allows all the flavors to meld beautifully, creating a depth that belies its simple preparation. It’s the kind of meal that makes your home smell inviting and your family eager for dinner. I truly hope you’ll give it a try!
Crafting Your Comfort: A Step-by-Step Guide to Perfection
Preparing this beef stew is a straightforward process, largely thanks to the magic of a good Dutch oven and the forgiving nature of slow cooking. The secret to an amazing stew often lies in building layers of flavor from the very beginning. Here’s how we’ll create a dish that’s both simple to make and deeply satisfying to eat.
The Power of Precision: Cooking with a Versatile Range
Before diving into the recipe, I wanted to quickly mention the fantastic Frigidaire range I’ve been using, which I received as part of their Test Drive initiative. While any good quality stovetop will work perfectly for this recipe, the innovative features of this particular range truly enhanced the cooking experience. Its front two burners are designed with impressive versatility, offering four separate sizes – two on each burner – by having both an outer and an inner heating element. This adaptability means you can perfectly match the burner size to your pan, ensuring even and efficient heat distribution. The left control knob, for instance, operates the left burner, with a turn to the left activating the outer element and a turn to the right controlling the inner element. The same smart design applies to the right-hand elements and their corresponding control knob.
For this recipe, I utilized the inner heating element of the right burner, as it was the ideal size for my Dutch oven. This precise fit ensures that the heat is concentrated exactly where it’s needed, allowing the ingredients to cook more evenly and the flavors to develop more efficiently. It’s a small detail, but it contributes significantly to the overall success of the dish. Even with a standard stove, ensuring your pot fits your burner well is a great tip for any home cook!
Building the Base: Browning and Aromatics
Our journey to a rich, flavorful stew begins with the beef. You’ll want to start by preheating your oven to 325°F (160°C). Then, place your sturdy Dutch oven on the stovetop over medium-high heat with a tablespoon of olive oil. The next crucial step is preparing the beef stew meat. Using a clean towel, pat the meat dry. This step is often overlooked but vital, as it helps achieve a beautiful, even sear. In a separate small dish, combine the freshly ground black pepper, ground sage, dried parsley, dried thyme, dried rosemary, and Kosher salt. These are our star herbs, working together to infuse every bite with their distinctive character. Sprinkle this aromatic mixture generously over the dried meat and toss with your hands to ensure each piece is thoroughly coated. This pre-seasoning step is key to building deep flavor from the start.
Add the well-herbed beef to your heated Dutch oven and brown it on all sides. Don’t rush this stage; a good sear locks in moisture and develops complex, savory notes that form the backbone of your stew’s flavor. As the meat browns, it might release some liquid; resist the urge to discard it! This liquid, along with any browned bits stuck to the bottom of the pot (known as “fond”), is pure flavor gold. Once the beef is nicely browned, add the coarsely chopped onion and minced garlic. Toss them with the meat and cook for just a minute or two, until they soften slightly and become wonderfully fragrant. The aroma at this stage is truly intoxicating and a promise of the deliciousness to come.
Developing Depth: Liquids and Vegetables
Now it’s time to introduce the liquids that will form the rich, comforting broth of our stew. Pour in the dry red wine (a Shiraz works beautifully here, but any dry red wine will do), beef consommé, and chicken broth. Give it all a good stir, making sure to scrape up any delicious browned bits from the bottom of the Dutch oven – this is where much of the stew’s depth comes from. Bring this mixture to a rolling boil over medium-high heat. Once boiling, add the chopped vegetables: baby carrots and potatoes. These classic stew additions absorb the rich flavors of the broth and become wonderfully tender during the slow cooking process. Bring it back to a boil, then reduce the heat and let it simmer gently on the stovetop for about 5 minutes. This brief simmer allows the flavors to begin marrying before the long oven braise.
Finally, cover your Dutch oven tightly and carefully transfer it to your preheated 325°F (160°C) oven. Let it cook for a glorious 2 hours. The beauty of oven braising is the even, gentle heat that slowly tenderizes the beef and vegetables, infusing them with incredible flavor. Resist the temptation to constantly check on it; opening the lid too often allows precious heat to escape, prolonging the cooking time. A peek once or twice is perfectly fine to ensure everything is bubbling along nicely.
The Reward: A Meal to Remember
After two hours of patient waiting, your home will be filled with the irresistible aroma of a truly exceptional beef stew. Remove the Dutch oven from the oven, give it a gentle stir, and prepare to serve. The beef should be fall-apart tender, the vegetables soft and flavorful, and the broth rich and deeply savory. This stew is a complete meal on its own, but it pairs wonderfully with a side of crusty bread for dipping, a simple green salad, or even a dollop of sour cream or fresh parsley for garnish.
And then, of course, comes the best part: you get to eat! I guarantee that the moment you take your first spoonful, you’ll understand why this recipe is a new favorite. The harmonious blend of parsley, sage, rosemary, and thyme creates a flavor profile that is both familiar and exciting, a true testament to the power of these humble herbs. My family certainly thanked me, and I have no doubt yours will too. Enjoy the warmth, the comfort, and the incredible taste of this homemade beef stew. It’s more than just a meal; it’s an experience.
Beef Stew with Parsley, Sage, Rosemary & Thyme
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 pounds beef stew meat
- 1 tablespoon olive oil
- 1 medium onion coarsely chopped
- 4 cloves garlic minced
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground sage
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon Kosher salt
- 3 ounces Shiraz or other dry red wine
- 1 10- oz can beef consomme
- 1 14- oz can chicken broth beef may be substituted
- 2 cups baby carrots
- 3 cups chopped potatoes
Instructions
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Preheat oven to 325 F (160 C).
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Place a Dutch oven on the stove and heat 1 tablespoon olive oil over medium-high heat.
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Pat the beef stew meat dry with a clean towel. In a small bowl, combine 1 teaspoon freshly ground black pepper, 1 teaspoon ground sage, 1 teaspoon dried parsley, 1 teaspoon dried thyme, ½ teaspoon dried rosemary, and 1 teaspoon Kosher salt. Sprinkle this herb and spice mixture over the beef and toss to coat thoroughly with your hands.
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Add the herbed beef to the hot Dutch oven. Brown the meat on all sides, ensuring a good sear. As the meat browns, it may release some liquid; do not discard this, as it contributes to the stew’s flavor. Once the beef is nicely browned, add the 1 medium coarsely chopped onion and 4 cloves minced garlic. Toss them into the meat, cooking for about a minute or two until they become fragrant and softened.
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Pour in the 3 ounces Shiraz (or other dry red wine), 1 (10-oz) can beef consommé, and 1 (14-oz) can chicken broth. Stir well, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil over medium-high heat. Add the 2 cups baby carrots and 3 cups chopped potatoes, and bring to a boil again. Reduce the heat and simmer for 5 minutes on the stovetop.
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Cover the Dutch oven tightly and carefully place it into the preheated oven. Cook for 2 hours, checking only once or twice during cooking to avoid letting too much heat escape. Once cooked, the beef should be tender and the vegetables soft. Serve hot and enjoy!
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
