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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!
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My affiliate partner, Vitacost, has really good prices on some of the ingredients in this recipe. If you sign up through this link, you’ll get a coupon for $10 off your first purchase from Vitacost, and when your order ships, I’ll get a $10 off coupon for referring you. The cool thing about this program is that you can then refer your family and friends through your own link and YOU can get the $10 coupons too!
In addition, my affiliate partner, Tropical Traditions, is where I get all of my coconut products and some of my grass-fed meats from and if you make a purchase from them through any of my links, you will receive a free copy of their Virgin Coconut Oil book, and I will receive a discount coupon for referring you.
Mountain Rose Herbs is where I get all of my herbs and spices. Because of their exceptional products and customer service, I am happy to support them as one of my affiliate partners. I have tried many brands of herbs over the years and keep coming back to Mountain Rose.
P.S. Did you know that soups and stews are an EXCELLENT source of gelatin if you use homemade stock? Sometimes, I even add a tablespoon or so of gelatin into my bowl of soup for added nutrition. If you want to learn more about gelatin and its benefits for our health, I highly recommend this book, The Gelatin Secret: The Surprising Superfood That Transforms Your Health and Beauty, from my affiliate partner, Sylvie McCracken. This book is packed with incredible information on how gelatin helps all aspects of our health and also features delicious recipes!
Hearty Grass-fed Beef and Vegetable Stew Recipe
- 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 — could sub yams or butternut squash)
- 1 cup red wine
- 1-2 tbsp. organic tomato paste
- 6 bay leaves
- 3 sprigs fresh lemon thyme or 1/2 tbsp. dried thyme (more or less to suit your tastes)
- 1 sprig fresh rosemary or 1 tsp. dried rosemary (more or less to suit your tastes)
- 1/2 tsp. smoked paprika
- sea salt and black pepper to taste
- Expeller-pressed coconut oil
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 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!