When I was a kid I did not like any type of stew. The thought of multiple food groups touching each other was horrifying, but like most people, my food preferences have changed with age. Here is a great beef stew recipe that I really, really love! You will need a slow cooker for this recipe.
Ingredients:
- 2 pounds of grass-fed stew meat (I use Angus beef and then cut it into cubes)
- 3 slices of bacon
- 1 large sweet onion, chopped
- 3 carrots, cut in one inch chunks
- 8 oz package of mushrooms, peeled and washed
- 3 cloves garlic, minced
- 1/2 cup of green peas
- 2.5 cups beef broth (I use my own homemade beef bone broth)
- 6 oz can of tomato paste
- 3/4 cup dry red wine (Cabernet is best)
- 1/2 tablespoon of salt
- 1 teaspoon of thyme
- 1 bay leaf
Directions
1. In a medium sauce pan, cook bacon to desired crispiness. After you are done cooking to bacon, set it aside and reserve the bacon fat.
2. Use the same sauce pan and heat 1 tablespoon of bacon fat over medium high heat. Ensure the pan is very hot, then add stew meat and brown on all sides. *When the pan is really hot you will be able to sear the meat instead of pulling a lot of juices from the meat. Transfer seared meat to slow cooker.
3. Turn heat down to medium and add onions. Cook for 5 minutes.
4. Add tomato paste and wine to sauce pan and simmer for 5 minutes. Pour sauce pan contents into the slow cooker over the meat.
5. Add the rest of the ingredients (except for peas and bacon) to the slow cooker. Stir contents, cover, and cook for 8 hours on low.
6. 30 minutes before you are ready to eat, add the peas and finish cooking.
7. After the stew is done, use a ladle to scoop the delicious goodness into bowls and add some of the reserved bacon on top. Enjoy!
To add some heartiness to this dish, add either two chopped sweet potatoes or 4 quartered Yukon Gold or red potatoes.
Resources:
Adapted from FastPaleo.com
2. Use the same sauce pan and heat 1 tablespoon of bacon fat over medium high heat. Ensure the pan is very hot, then add stew meat and brown on all sides. *When the pan is really hot you will be able to sear the meat instead of pulling a lot of juices from the meat. Transfer seared meat to slow cooker.
3. Turn heat down to medium and add onions. Cook for 5 minutes.
4. Add tomato paste and wine to sauce pan and simmer for 5 minutes. Pour sauce pan contents into the slow cooker over the meat.
5. Add the rest of the ingredients (except for peas and bacon) to the slow cooker. Stir contents, cover, and cook for 8 hours on low.
6. 30 minutes before you are ready to eat, add the peas and finish cooking.
7. After the stew is done, use a ladle to scoop the delicious goodness into bowls and add some of the reserved bacon on top. Enjoy!
To add some heartiness to this dish, add either two chopped sweet potatoes or 4 quartered Yukon Gold or red potatoes.
Resources:
Adapted from FastPaleo.com
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