Winter is a perfect time to enjoy a rich and savory stew. This recipe is a take on a traditional beef stew with more veggies added for a boost in flavor and nutrients. If possible, use grass-fed beef or lamb for the best quality and nutrition. This stew can be frozen for up to 3 months when stored in a tightly sealed container.
Makes: 3 – 4 servings, approximately 8 cups total
1 pound of beef stew meat or leg of lamb, cubed
2 tablespoons all-purpose flour or gluten-free flour (or 1 1/2 teaspoons tapioca flour)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 strips of bacon, diced (preferably no added sugar, uncured)
½ large yellow onion, diced
2 medium carrots, peeled and diced (or 1 carrot and 1 parsnip)
2 cloves garlic, minced (about 1 tablespoon)
1/2 cup apple cider
3/4 pound medium yellow potatoes, 1-inch dice (about 2 potatoes)
1/2 pound baby bella mushrooms, washed, halved, quartered or sliced
3/4 cup green beans, cut into 1-inch pieces
2 cups beef or vegetable broth or stock (no added sugar, low sodium)
1 1/2 teaspoons tomato paste (no added sugar)
1 1/2 teaspoons Worcestershire sauce (low sodium) or coconut aminos
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 bay leaf
- In a large mixing bowl, place the stew meat, flour, salt and pepper. Mix to coat and set aside.
- In a large Dutch oven or other deep pot, heat the oil over medium heat. Add the diced bacon and cook until brown. Transfer the bacon to a paper towel to drain. Leave the oil in the pan.
- Add the onions and carrots (and parsnips, if using) to the pan and cook until lightly browning. Add the garlic and cook 30 seconds more, until fragrant.
- Add the floured beef stew meat. Stir, but allow the meat to brown lightly.
- Deglaze the pan by adding the cider and allow it to bubble for 30 – 60 seconds, then scraping up the browned bits on the bottom of the pan.
- Add the remaining ingredients – potatoes, mushrooms, beans, broth/stock, tomato paste, Worcestershire sauce (or coconut aminos), rosemary, thyme and bay leaf. Stir to combine. Bring to a low boil, then reduce the heat to low. The liquid should be at a gentle simmer. Cover the pot and allow to simmer for 2 – 2 1/2 hours, until the meat is very tender when checked with a fork and the sauce has a slight gravy-like consistency to it. Add more simmer time if needed.
- Serve immediately or cool completely and refrigerate for later use.
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