Beef Stew

By admin  

October 3, 2022

Serves 6

Comfort food is not only 'good for the soul'...

- Grass-fed beef is a great source of anti-inflammatory Omega 3 fatty acids

- Bone broth has l-glutamine - the main source of fuel for the cells that line the digestive tract

- Vitamins and minerals from veggies

Bone broth is often available at health food stores or butcher shops – if you’d like to make it yourself  – see recipe

Freeze leftovers for up to 3 months.  Before serving, defrost stew in the refrigerator for 24 hours and then gently reheat on the stove over medium-low heat until hot.

Serve with a loaf of all-natural sourdough bread!


1Preheat the oven to 325°F and set a rack in the lower middle position.

2Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.

3Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine (if using) beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.

4Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.

5Note: If you don’t have a Dutch oven or covered pot that is appropriate for the oven, the stew can be cooked on the stove. The timing will be the same and it should be cooked over the lowest setting.


3 pounds grass-fed stewing beef, cut into 1½-inch pieces

2 teaspoons good quality sea salt salt

1 teaspoon freshly ground black pepper

3 tablespoons olive oil

2 medium yellow onions, cut into 1-inch chunks

7 cloves garlic, peeled and smashed

2 tablespoons balsamic vinegar

1½ tablespoons tomato paste

¼ cup all-purpose flour

*4 cups beef broth or ¼ cup red wine and 3 ¾ cup broth

2 cups water

1 bay leaf

½ teaspoon dried thyme – 1 teaspoon fresh

½ teaspoon dried rosemary – 1 teaspoon fresh

½ teaspoon dried sage– 1 teaspoon fresh

1 teaspoon raw cane sugar or raw/unpasteurized sugar

4 large carrots, peeled and cut into 1-inch chunks on a diagonal

1-pound or about 8 small white boiling potatoes (baby yukons), cut in half

Fresh chopped parsley or green onion, for serving (optional)

Oct 3, 2022 | Posted by in | Comments Off on Beef Stew