This hearty grass-fed beef and vegetable stew recipe is wonderful on a cold, snowy winter day. The richness of the beef broth is enhanced with the red wine, garlic, and herbs. The broth is so delicious that I sometimes crave a big bowl and you can add whatever vegetables you would like. For this recipe I chose classic carrots, onions, celery, and potatoes, but you can tailor it to fit whatever tastes you like. It reheats nicely, and it’s great to have a hearty, home-cooked meal at the end of a busy day, with minimal effort!
2 pounds grass-fed stew meat
2 quarts organic beef stock
1 large organic sweet onion
5 large organic carrots
5-7 stalks organic celery
8-15 cloves of garlic
1 pound organic potatoes
1 cup red wine
1-2 tbsp. organic tomato paste
1/2 tbsp. dried thyme
1/2 tsp paprika
sea salt and black pepper
organic extra-virgin olive oil
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. Cover and bring to a simmer.Let simmer for 1 hour and lower the heat. After 1 hour, taste for salt and seasoning. Adjust the seasoning to suit your tastes.
10. The stew can be eaten at this point (provided the veggies are done), but honestly, 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!