Scarborough Fair Stew
Transport your taste buds to a cozy, herbaceous paradise with Scarborough Fair Stew, a hearty beef stew infused with the timeless flavors of parsley, sage, rosemary, and thyme. This slow-simmered masterpiece combines tender chunks of seared beef, vibrant root vegetables like carrots, celery, and potatoes, and a rich, aromatic broth enhanced by optional red wine for a luxurious depth. Perfect for chilly evenings, this comforting dish marries classic ingredients with fragrant herbal notes, creating a meal that's as soul-warming as it is satisfying. Serve it with crusty bread or atop creamy mashed potatoes for a dinner that's rustic, flavorful, and impossible to resist. Whether you're a stew enthusiast or simply seeking a comforting one-pot meal, this recipe is destined to become a cherished favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef stew meat, cubed
- 2 onions, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 potatoes, peeled and cubed
- 4 cups beef broth
- 0.5 cups red wine (optional)
- 2 tablespoons tomato paste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, leaves stripped
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons flour
- 2 tablespoons water (for slurry)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the cubed beef with a pinch of salt and pepper, then sear the pieces in batches until browned on all sides. Remove the beef and set aside.
In the same pot, add the diced onions and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the carrots, celery, and potatoes to the pot and sauté for 5 minutes to enhance their flavors.
Return the seared beef to the pot, then pour in the beef broth and optional red wine.
Stir in the tomato paste, parsley, sage, rosemary, thyme, bay leaf, salt, and black pepper. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the stew cook gently for 1.5 to 2 hours, stirring occasionally. The beef should be tender, and the vegetables softened.
In a small bowl, whisk together the flour and water to create a slurry. Stir this mixture into the stew to thicken it. Allow the stew to cook for another 5-10 minutes until thickened.
Taste and adjust seasoning with additional salt or pepper if necessary.
Remove the bay leaf before serving.
Serve hot with crusty bread or over mashed potatoes for a complete meal. Garnish with additional fresh parsley, if desired.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 35% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.9 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1065 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
