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 of just that. You can add whatever vegetables you would like. For this recipe I stuck with the classic carrots, onions, celery, and potatoes, but you can tailor it to fit whatever tastes you like. I actually don’t eat the potatoes, so I sometimes make this without the potatoes and will just serve the stew with some garlic cheddar mashed potatoes for the hubby.
I make this recipe in double and sometimes triple batches, so that I can portion it up and freeze it for easy meals. It reheats nicely, and it’s great to have a hearty, home-cooked meal at the end of a busy day, with minimal effort!
Hearty Grass-fed Beef and Vegetable Stew Recipe
Ingredients
2 pounds grass-fed stew meat (we like it extra meaty)
2 quarts beef stock (homemade is best)
1 large sweet onion
5 large carrots
5-7 stalks celery
8-15 cloves of garlic (the more the better, IMO)
1 pound of potatoes (optional)
1 cup red wine
1-2 tbsp. tomato paste
6 bay leaves
3 sprigs fresh lemon thyme or 1/2 tbsp. dried (more or less to suit your tastes)
1 sprig fresh rosemary or 1 tsp. dried (more or less to suit your tastes)
1/2 tsp. smoked paprika
salt and pepper to taste
Instructions
1. Cut your stew meat into bite-sized pieces if it isn’t already. Set aside.
2. Chop your onions, celery, carrots, and potatoes into bite sized peices. Set aside.
3. Mince your garlic.
4. In a heavy stock pot (I like my enameled cast iron pot for stews), heat 3 tbsp. expeller-pressed coconut 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 (you might need to add a tad more oil).
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. I always end up adding a tad bit more thyme for whatever reason. I think it’s because I am addicted to lemon thyme. If you want a thicker stew, you can add a little corn starch or arrow root in at this time, but I never do.
11. The stew can be eaten at this point (provided the veggies are done), but honeslty, 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!
Delicious Obsessions was founded by Jessica Espinoza in 2010. Jessica is passionate about real food, natural living, and more. She helps people see how to eat nourishing food, without breaking the bank. Her motto is "baby steps" -- making small, lasting changes, one at a time, is the best way to ensure long-term success. This website contains "affiliate links" where appropriate, on which, I may earn a small commission or referral fee on your purchase. This has no effect on your price. The monies earned help maintain and support this website's hosting, maintenance, and the development of free content. The content shared on this site is for informational and educational purposes only. Statements/products discussed have not been evaluated by the Food and Drug Administration (FDA) and are not intended to diagnose, cure, treat, or prevent any disease or illness. Please consult your own health care practitioner before making changes to your current diet or before beginning any herbal or vitamin supplement regimen or exercise program.
I can not copy, print your recipes…guess I’m out of style..just plain easy ways.
Hi Sue – There is a print button on the recipe at the bottom of the post. The print button is in the upper right-hand corner! Hope that helps!
You must have been reading my mind! I was looking up recipes just last night for a hearty stew to use up what’s left of 10 pounds of prime rib we (4 of us) had on Christmas Day. And, I happen to have everything, including the homemade beef stock, on hand, except the red wine. Will be even happier to follow a recipe provided by a promoter of grass-fed beef. Thank you for the timely recipe!
Hi Susie – I hope you enjoy! We’re going to have this for dinner tonight (I have some in the freezer from the last time I made it!)
I can’t find a beef stock recipe even after searching. Do you have a good one that you recommend?
I could kick myself in the butt for not learning to make my Mom’s stocks. She often had bones cooking on the stove for days at a time!
Hi Amanda – I make my stock at home and I just realized that I don’t have a beef stock recipe on my site! I need to remedy that!
For now, here is a link to my friend Amanda’s website and her beef stock tutorial: http://www.traditional-foods.com/recipes/beef-broth. There is nothing like homemade stock …. YUM!
Thank you very much!
No problem! Hope you enjoy!
Any substitution for red wine?
Soccy – The red wine is not mandatory, though it does help give a richness to the stew. I have heard that diluted red wine vinegar, red grape juice, or tomato juice can be substituted for red wine, though I have never personally tried any of that. You could just leave it out and add that much more beef stock. Hope that helps