Beef Stew

 

At this point in the season I’m basically made up of 80% soup and 20% holiday cookies… and I’m pretty darn happy about it. I LOVE nothing more than a big, warm bowl of homemade soup/stew at dinner time (and leftovers for lunch, of course!). Not only is a soup/stew the perfect winter comfort food but it’s also the perfect EASY meal to whip up any night of the week.

This beef stew encompasses all the things I love about the season, a hearty broth, tons of fresh herbs for flavor, vitamin filled veggies like carrots and kale, immune boosting apple cider vinegar, and the most tender, protein-packed lean beef. It’s the perfect bowl to be enjoyed with your favorite crusty bread or crackers. So who’s making a pot?!


Beef Stew

Author: The Hungry Happy Mama

Gluten-free/Dairy-free/Nut-free/Soy-free

Serves: 6

Prep time: 15 minutes

Cook time: 1 hour

INGREDIENTS

  • 1 lb lean stew beef
  • 1 tbsp olive oil
  • 1 c sweet onion, chopped
  • 2 c celery, chopped
  • 3 c carrots, chopped
  • 4 c baby potatoes, chopped
  • 1/2 c diced tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp coconut aminos
  • 1 tbsp apple cider vinegar
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • sea salt + pepper to taste
  • 4 c low sodium beef broth
  • 4 large handfuls kale, chopped
  • 1 tbsp corn starch

INSTRUCTIONS

  1. In a large pot over medium heat add the oil and beef. Cook to brown both sides, about 10 minutes. Remove the beef from the pan.
  2. Add in the chopped veggies; onion, celery, carrots and potatoes to the same pot and cook until onion is slightly translucent, about 8 minutes.
  3. Add the diced tomatoes, tomato paste, coconut aminos, apple cider vinegar, spices and broth to the pot. Stir to combine and reduce heat to low.
  4. Add the beef back in and cook until veggies are tender, about 30 minutes.
  5. Remove a ladles worth of the broth and add to a small bowl along with the corn starch and whisk until you create a thick paste.
  6. Add the paste into the pot and stir to combine.
  7. Then and the chopped kale and cook until wilted.
  8. Serve the stew warm with your favorite crusty bread or baked cornbread.

Storing: stew will keep for up to 3 days in the fridge in an airtight container or you can freeze for a longer shelf life.


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