Beef Stew – a hearty, flavorful & nutritionally dense meal for fall that you can make in your crockpot
Recipe – 30 minutes prep, cooking time 7 hours on low in crockpot
Ingredients:
– grass fed beef stew meat ( I used 2 lbs for 4 large servings)
– 1 medium onion
– 6-8 cloves of garlic
– 2-3 stalks of celery
– 2-3 heirloom tomatoes (or you can use crushed/diced canned tomatoes )
– 5 medium golden potatoes
– 2 medium sweet potatoes
– 4 large carrots
– 2 apples
– 4 cups organic beef broth
– 3/4 cup red wine
– EVOO
– 2 TBS Worcestershire sauce
– kosher/ sea salt
– peppercorns & cracked black pepper
– dried herbs: rosemary, thyme & bay leaf
– fresh parsley
– fresh baked crusty sourdough bread (optional)
Clean & chop all veggies: finely chop onion & garlic, slice the celery, peel & cube potatoes, carrots & apples (approx. 1/2-1”), cut the tomatoes.
Start by seasoning & browning the meat in EVOO (approx. 2-3 min per side) over medium heat, then add to crockpot. Sauté the onions, garlic & celery in the same pan, season, add to crockpot.
Add the wine, Worcestershire sauce,
beef broth, potatoes, apples, carrots & tomatoes. Add the peppercorns, herbs (to taste, I was generous) & a little more kosher salt (to taste).
Cook on low for 7 hours stirring occasionally until meat is super tender, veggies are fully cooked & sauce has thickened.
When ready, sprinkle with rough chopped fresh parsley & serve with some fresh, warm, crusty bread.
This dish keeps well in the fridge for 3-4 days. I store mine in quart sized mason jars since they are airtight.
Enjoy!
#inthekitchenwithnora #beefstew
