Baby it’s COLD outside…So warm up with this new recipe for Hearty Beef Stew!
Whether you’re planning on entertaining or are just looking for a real food recipe to try, this one will fit the bill!
With good old fashioned taste, it’s perfect for a houseful during the holidays or a quiet night in during a beautiful December snowfall.
- 3 T coconut oil
- 2 lbs boneless chuck roast, cut into 1½-inch pieces
- 2 t sea salt
- 1 t pepper
- 2 yellow onions, cut into 1-inch chunks
- ¼ cup flour OR 1 T plus 2 t arrowroot powder for a gluten free option* (see below)
- 3 cloves garlic, minced
- 1 cup red wine
- 4 T hydrolyzed gelatin, if not using Homemade Broth** (link below)
- 3 cups beef broth
- 1 bay leaf
- ½ t dried thyme
- ½ t dried rosemary
- 4 large carrots, peeled and cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 4 cups Yukon Gold potatoes, peeled and cut into small chunks
- On medium-high heat, melt the coconut oil in a large heavy pot (one that has a tight-fitting lid).
- Add the beef and brown well, in batches if necessary. Add the salt and pepper as the beef browns.
- Once browned, remove the beef with a slotted spoon and set aside.
- Add the onions and sauté for about 5 minutes, until softened.
- Reduce heat to medium-low. If using flour, add to the onions and cook for 2 minutes stirring often. If using arrowroot powder instead see the * below.
- Add the garlic and cook for 1 minute.
- Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer. If using the arrowroot powder instead, the stew will thicken towards the end and especially while sitting for 15 minutes (the last step) prior to serving.
- Simmer wine for 5 minutes and then add the broth (with the arrowroot powder and/or gelatin dissolved in it ahead of time as discussed below), bay leaf, thyme, rosemary and the beef.
- Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
- Add carrots, celery and potatoes and simmer covered for another hour or until the meat and vegetables are tender. Taste and adjust seasoning.
- Turn off heat and let sit for 15 minutes before serving.
- C = 17g P = 21g F = 8g
- 240 calories per serving
- *Flour vs. Arrowroot Powder: If you have no trouble digesting traditional flour, simply follow the recipe as above. If you prefer to make the stew gluten free, omit the flour and substitute with arrowroot powder. The purpose of either the flour or the arrowroot is to thicken the stew. The difference however, is that arrowroot does not work as well under direct heat. So instead of adding it to the onions, dissolve the 1 T plus 2 t in the beef broth first, whisking well to incorporate PRIOR to adding it to the pot. If you are adding hydrolyzed gelatin as well, add the arrowroot powder first, then once that is dissolved, sprinkle the gelatin over the top. Once the gelatin dissolves, whisk again and add to the pot following the order in the directions above.
- **To make Homemade Broth, see http://traciefountain.com/homemade-broth-recipe/