This hearty grass-fed beef vegetable stew recipe is wonderful on a cold day. The richness of the beef broth is enhanced with the red wine, garlic, and herbs. The broth is delicious and you can add whatever vegetables you would like. For this recipe I chose carrots, onions, celery, and potatoes, but you can tailor it to fit whatever tastes you prefer. It reheats nicely, and great to have a hearty, home-cooked meal at the end of a busy day with minimal effort! This is the second meat recipe I've posted and although I don't personally eat red meat like many of my readers, you can substitute chicken for the beef.
2 pounds grass-fed stew meat
2 quarts beef stock
1 large sweet onion
5 large carrots
5-7 stalks celery
8-15 cloves of garlic
1 pound of potatoes
1 cup red wine
1-2 tbsp. organic tomato paste
6 bay leaves
3 sprigs fresh lemon thyme or 1/2 tbsp. dried thyme
1 sprig fresh rosemary or 1 tsp. dried rosemary
1/2 tsp. paprika
sea salt and black pepper to taste
1.Cut your stew meat into bite-sized pieces. Set aside.
2. Chop your onions, celery, carrots, and potatoes into bite sized pieces. Set aside.
3. Mince your garlic.
4. In a heavy stock pot , heat 3 tbsp. olive oil over medium-high heat.
5. Add your garlic and meat and cook until the meat is browned, careful not to burn the garlic.
6. Add your veggies and stir until the veggies are mixed in well with the meat.
7. Add the red wine and cook for 5-8 minutes to allow the alcohol to cook off.
8. Add the tomato paste and spices. Stir to combine.
9. Add your beef stock.
10. Cover and bring to a simmer, and then lower the heat. Let simmer for 1 hour and then taste for salt and seasoning. Adjust the seasoning to suit your tastes. If you want a thicker stew, you can add a little corn starch or arrow root in at this time.
11. The stew can be eaten at this point (provided the veggies are done) but it tastes best if it can simmer on super low heat for 3-4 hours before serving.
This recipe freezes nicely and makes great lunches and dinners when you’re in a hurry!