Creamy Beef and Vegetable Stew

Cooking the Beef In a large pot, heat the olive oil and butter over medium heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.

Sautéing the Onion and Garlic In the same pot, sauté the onion and garlic until the onion is translucent.

Adding the Vegetables Add the carrots, potatoes, green beans, and mushrooms to the pot. Cook for a few minutes until the vegetables start to soften.

Coating with Flour Sprinkle the flour over the vegetables and stir well to coat. Cook for another minute to cook off the raw flour taste.

Adding the Beef Broth Gradually pour in the beef broth while stirring continuously. Bring the stew to a simmer.

Final Seasoning Return the beef cubes to the pot and add the dried rosemary. Season with salt and pepper to taste.

Simmering the Stew Simmer the stew for about 1 hour, or until the beef is tender and the vegetables are cooked through.

Adding the Heavy Cream Stir in the heavy cream and cook for an additional 5 minutes, until the stew is creamy and heated through.

Serving Serve the creamy beef and vegetable stew hot, garnished with fresh rosemary leaves if desired.