Rump Steak Cooked Like a Quick Stew Recipe

Ingredients

1 pound rump steak, cut into bite-sized pieces
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
2 carrots, peeled and cut into small pieces
2 celery stalks, cut into small pieces
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 cups beef broth
1/2 cup red wine

Instructions

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the rump steak and cook until browned, about 5 minutes. Remove the steak from the pot and set aside.
Add the onion, garlic, carrots, and celery to the pot. Cook until the vegetables are softened, about 5 minutes.
Add the dried thyme, rosemary, paprika, sea salt, and black pepper to the pot. Stir to combine.
Sprinkle the flour over the vegetables and stir to coat.
Gradually add the beef broth and red wine, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.
Add the browned rump steak to the pot. Cover and simmer for 30 minutes, stirring occasionally.
Remove the lid and continue to simmer for an additional 20-30 minutes, or until the sauce has thickened and the meat is tender.
Adjust salt and pepper to taste.
Serve hot, garnished with fresh parsley, if desired.

Verdict

This rump steak cooked like a quick stew recipe is a hearty and flavorful dish that is perfect for a cozy dinner on a cold night. The tender chunks of beef and hearty vegetables are simmered in a rich and savory sauce that is sure to satisfy your cravings. Serve it with a crusty bread or some mashed potatoes for a complete meal.