Nourishing Beef Stew

This is winter in a bowl. Filled with tender beef, root vegetables, and herbs, this recipe will warm your heart and soul. This is the perfect recipe to make on a Sunday afternoon when you’re relaxing at home as it does take time to cook the meat to a desired tenderness. It creates enough for 4-6 portions and is perfect for leftovers or meal prep.

Ingredients:

• 1-2lbs of grass-fed beef chuck or stew beef, cut into 1 inch pieces

• 3 medium-large potatoes (can be yellow, white, red, or sweet), cut into 1/2-1inch pieces

• 3 large carrots, cut into 1/4 inch rounds or half rounds

• 3 celery stalks, chopped

• 1 red peper (can also use green) chopped

• 1 large onion (can be yellow, white, or red) choppped

• 2 Tablespoons flour

• 1.5 Tablespoon paprika

• 1 Teaspoon tumeric

• 1 Teaspoon salt, or to taste

• 1 Teaspoon black pepper

• 1/2-1 Teaspoon red pepper flakes (depending on your level or desired spice)

• 6 cloves of garlic diced

• 3 Tablespoons of tomato paste

• 4 Cups of beef broth (1 32oz container, can also sub bone broth or stock)

• 3 Tablespoons of balsamic vinegar

• 1.5 Tablespoon of Italian seasoning

• 2-3 Tablespoons of olive oil (divided)

• Handfuls of parsley, cilantro, and celery leaves for garnish, to taste

• Optional additions: 1 jalapeño, sliced. 1 Teaspoon better than bouillon if using beef broth.

Instructions:

1. Mix the flour, paprika, salt, and black pepper, into a large bowl. Put the beef chunks into the bowl and coat with the dry mix all over.

2. Get your dutch oven or large pot and turn heat to medium. Pour in 1 tablespoon of olive oil. Sear the coated beef chunks, until browned on the sides, about 5 minutes. You may need to divide into batches if using more beef, use 1 tablespoon of olive oil each. Once browned, move to a plate to rest.

3. Pour 1 tablespoon of olive oil into the pot. Add in celery, onion, peppers. Stir, cook until softened. About another 5-7 minutes.

4. Add in the tomato paste and garlic. Stir. Cook until fragrant, about 1-2 minutes.

5. Add beef broth and balsamic vinegar. Stir. Scrape the bottom of the pot.

6. Add the cooked beef chunks and their juices from the plate. Add Italian seasoning, turmeric, and red pepper flakes. Stir.

7. Bring to a boil. Cover and simmer for 1.5 hours.

8. Remove the lid and add potatoes and carrots.

9. Cover and simmer for 45 more minutes until meat is tender and vegetables are cooked through. Use a fork to test doneness.

10. Remove from heat when cooked to your liking.

11. Serve warm with generous fresh herb garnish. Can also store and reheat to eat as leftovers, more time will intensify the rich flavors.

I’ll work on my food photography skills lol, but trust me it was GOOOOOD.