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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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Hearty Grass-fed Beef and Vegetable Stew Recipe

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 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. 

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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 -- you 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

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 honestly, it tastes best if it can simmer on super low heat for 3-4 hours before serving.
12. This recipe freezes nicely and makes great lunches and dinners when you're in a hurry!

Recommended Products

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• 
  Nutiva Organic, Cold-Pressed, Unrefined, Virgin Coconut Oil
• 
  Bionaturae Organic Tomato Paste

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