Hearty Grass-fed Beef and Vegetable Stew Recipe
Recipe type: Stew
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  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!
Recipe by Delicious Obsessions® | Real Food, Gluten-Free, Paleo Recipes, Natural Living Info at https://www.deliciousobsessions.com/2012/12/hearty-grass-fed-beef-and-vegetable-stew-recipe/