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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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- 2 pounds grass-fed stew meat (we like it extra meaty) (I buy my stew meat here.)
- 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 (I buy my tomato paste here.)
- 6 bay leaves (I buy my bay leaves here.)
- 3 sprigs fresh lemon thyme or ½ tbsp. dried thyme (more or less to suit your tastes) (I buy my dried thyme here.)
- 1 sprig fresh rosemary or 1 tsp. dried rosemary (more or less to suit your tastes) (I buy my dried rosemary here.)
- ½ tsp. smoked paprika (I buy my paprika here.)
- sea salt and black pepper to taste (I buy my salt & pepper here.)
- Expeller-pressed coconut oil (I buy my coconut oil here.)
- Cut your stew meat into bite-sized pieces if it isn't already. Set aside.
- Chop your onions, celery, carrots, and potatoes into bite sized peices. Set aside.
- Mince your garlic.
- 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.
- Add your garlic and meat and cook until the meat is browned, careful not to burn the garlic.
- Add your veggies and stir until the veggies are mixed in well with the meat (you might need to add a tad more oil).
- Add the red wine and cook for 5-8 minutes to allow the alcohol to cook off.
- Add the tomato paste and spices. Stir to combine.
- Add your beef stock.
- 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.
- 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!