Slow-Cooked Beef Stew with Winter Vegetables

Slow-Cooked Beef Stew with Winter Vegetables

Published on June 22, 2015 | By |
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1 pot

Slow-simmered winter stew is a meal that will warm your soul.  Aside from being delicious, it’s a one pot meal that feeds a crowd. You can also make it a day ahead-in fact, you should because the flavor improves the longer it sits.

Adapt the recipe to your liking. You can leave out the potatoes and serve it over buttered egg noodles.  Or substitute your favorite veggies for the ones I use here – green beans, turnips, leeks, sweet potatoes, butternut squash and shallots are all fair game.

You could also make this in a slow-cooker (aka Crock Pot). Do steps 1 and 2 in a pot on the stove top, then transfer the meat and onion mixture into the crock pot, along with all other ingredients. Cook on high for 4-5 hours, or on low for 8 hours.

Recipe Rating

  • (4.8 /5)
  • (2 Rating)

Ingredients

  • 2 pounds grass-fed stew meat, cut into cubes
  • extra virgin olive oil
  • 2 teaspoons sea salt
  • freshly ground pepper
  • 1 large onion, diced
  • 6 garlic cloves, minced
  • 2 tablesppons balsamic vinegar
  • 3 tablespoons tomato paste
  • 1/4 cup all-purpose flour (oat or rice flour works too)
  • 4 large carrots, scrubbed and sliced (no need to peel if they're organic)
  • 2 large parsnips, peeled and sliced
  • 4 red-skin potatoes, chopped (no need to peel if they're organic)
  • 1 p[ound brussel sprouts, trimmed and halved
  • 2 cups red wine
  • 4 cups beef broth (I often use chicken because it's what I have on hand)
  • 1-2 teaspoons dried herbs (thyme, rosemary, sage, basil)
  • 1 bay leaf

Instructions

  • 1. The first step is to season the meat generously with salt and pepper and brown it in batches in a heavy, deep pot over medium-high heat. Don’t overcrowd the meat, there needs to be space between the pieces, otherwise it will boil and not get brown – that’s why it’s best to do it in batches. Use long tongs to turn the pieces so they’re browned on all sides. This will caramelize the meat, and add depth and dimension to the flavor of the stew. Remove the browned meat and set it aside.
  • 2. Next, add the onions, garlic and balsamic vinegar to the pot. Stir well to loosen all the brown bits from the bottom of the pan.
  • 3. Add the tomato paste and vegetables and stir it all real good up so the seasonings coat the veggies.
  • 4. Next toss the beef back into the pot with the flour. Pour the wine, stock, and spices over the meat, then cover with a lid and cook on medium-high just until it begins to simmer.
  • 5. Lower the heat and cook at a simmer for at least an hour more, until the vegetables are cooked and meat is almost falling apart.
  • 6. Taste test the broth and adjust the salt and pepper to keep your taste buds happy.

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Slow-Cooked Beef Stew with Winter Vegetables

  • 2 People Rated This Recipe

  • Average Rating

  • (4.8 / 5)
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About Chef

Tina Annibell

Tina Annibell

Holistic health coach and self-taught cook with a focus on nutrient-dense, whole food that is gluten-free, refined sugar-free and mostly dairy-free.

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