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?!
Author: The Hungry Happy Mama
Prep time: 15 minutes
Cook time: 1 hour
- 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
- 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.
- Add in the chopped veggies; onion, celery, carrots and potatoes to the same pot and cook until onion is slightly translucent, about 8 minutes.
- 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.
- Add the beef back in and cook until veggies are tender, about 30 minutes.
- 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.
- Add the paste into the pot and stir to combine.
- Then and the chopped kale and cook until wilted.
- 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.