Beef Stew

beef stew

Stew is a great way to make something nutritious, packed with protein, vegetables, and good carbs, and have plenty of leftovers. It even tastes better with some time in the refridgerator. The secret to nailing this recipe is to sear the beef; it gives the beef a nice texture (crunchy on the outside, tender on the inside) and deglazing the Dutch oven gives the veggies a nice, deep flavor. Here’s a simple stew recipe that is easy to whip together.

  • 2.5# beef stew meat
  • 1 large onion, roughly chopped
  • 4 shallots, roughly chopped
  • 4 stalks celery, roughly chopped
  • 4 carrots, roughly chopped
  • 6 garlic cloves, crushed
  • 8 oz baby red potatoes, quartered
  • 10 oz frozen peas
  • 1 bay leaf
  • Olive oil
  • Avocado oil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 pinch crushed red pepper
  • 4 cups beef broth
  • 1 cup red wine
  • 12 oz tomato paste
  1. Season stew meat with salt and pepper and let rest until room temperature, about 30 minutes
  2. In a large Dutch oven, heat avocado oil and olive oil to high
  3. Sear the stew meat over high heat until brown on all sides. Work in batches to avoid overcrowding the pan. Set stew meat aside.
  4. Lower heat and add more oil to the Dutch oven
  5. Add crushed red pepper, garlic, onion, shallots, celery, and carrots to the Dutch oven and sweat them over medium, low heat until onions are translucent. While doing this, use a straight, wooden spatula to stir the vegetables and deglaze the Dutch oven, being sure to mix any of the brown bits stuck to the Dutch oven into the vegetables
  6. Add wine and make sure the Dutch oven is fully deglazed. Bring heat back up to high
  7. Stir in the tomato paste until it is fully dissolved
  8. Add stew meat, bay leaf and beef broth, cover and bring to a boil. Once boiling, add the potatoes and peas and return to a boil
  9. Reduce heat and simmer until reduced, about two hours. Adjust salt and pepper to taste
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