Beef and vegetable stew is a fall favorite and loved by many. You can’t go wrong with this hearty dish. Serve with sour dough bread slathered in good butter.
Beef and Vegetable Stew
An all time family favorite. Serve with sour dough bread smothered in good butter.
Equipment
- 1 Soup stock pot
Ingredients
- 4 tbsp coconut oil expeller-pressed
- 8 cloves garlic minced
- 2 lbs stew meat cut into bite size pieces
- 1 large yellow onion chopped
- 5 carrots peeled and cut into 1/2" pieces
- 5-7 celery stalks cust into 1/2" pieces
- 1 cup potatoes or butternut squash cubed
- 1 cup red wine alcohol will burn off
- 6 bay leaves
- 3 sprigs fresh thyme or 1/2 tsp dried
- 1 sprig fresh rosemary or 1 tsp dried
- 1 tsp smoked paprika
- 2 quarts beef broth or beef bone broth
- 2 14.5 oz canned diced tomatoes
- salt and pepper
- worcheshire sauce optional
Instructions
- In a heavy stock pot, heat the coconut oil over medium high heat. Add the meat and start to brown. Add in the garlic and combine with the meat. Add in the vegetables and stir until they are mixed in with the meat. Add the red wine and cook for 5-8 minutes. Add the spices, tomatoes and splash of worcheshire sauce. Stir to combine.
- Add the broth, cover and bring to a boil, then lower heat to simmer for 1 hour. Add salt and pepper to taste. Simmer on low until the vegetables are tender but cook longer for a richer flavor. If you like your stew thicker you can add 1-2 tbsp of almond butter or mix 1 tbsp of arrowroot w/cold water until there are no lumps then add to the stew.
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