Beef Stew is the ultimate comfort food, offering a warm, hearty meal that’s both nutritious and satisfying.
Packed with tender chunks of slow-cooked beef, sweet potatoes, and carrots, this stew is infused with the earthy flavors of rosemary, thyme, and a hint of red wine for depth.
It’s a classic dish that’s perfect for chilly evenings, family gatherings, or whenever you crave something wholesome and delicious.
Easy to prepare with simple ingredients, this stew is a testament to how slow cooking can transform everyday items into a flavorful masterpiece.
Whether served alone or alongside crusty bread, it’s a meal that brings everyone to the table.
Ingredients :
3 pounds of grass-cooked meat
1 tablespoon crunchy fat or coconut oil
1 onion
1 roasted garlic head or 3 chopped garlic cloves *
1 6-ounce can of tomato paste
1/3 cup of red wine I used two Trader Joe’s buck envelopes
3 cups beef broth
3 sweet potatoes, peeled and diced
4 carrots, peeled and chopped
1 sprig Rosemary Leaves
1 tsp thyme° 1 tsp sea salt
1/2 tsp pepper
1 bay leaf
Préparations :
Heat the fat in a frying pan over medium-high heat.
Fry the onions until they are half transparent and soft.
Add meat and stir until brown on the outside. Do not cook fully !Transfer to crock – cook wine in a skillet for one minute.
Make sure to scrape off all particles of the pan!Pour the wine and all other ingredients into the cooking pot.
Cooking on low heat about 8-12 h .
This Beef Stew recipe is incredibly versatile, allowing for various twists based on your preferences.
For a richer flavor, you can add a splash of balsamic vinegar or Worcestershire sauce while cooking.
If you prefer a thicker stew, mash a portion of the sweet potatoes or use a flour or cornstarch slurry to thicken the broth.
For a more complex flavor, try adding a couple of diced tomatoes or a few sprigs of fresh thyme in addition to the rosemary.
You can also substitute the sweet potatoes with regular potatoes or add parsnips for a different texture.
To make it even heartier, consider incorporating green beans, peas, or celery.
If you want to add a touch of heat, a dash of cayenne pepper or red pepper flakes can spice things up.
Lastly, for a lighter version, use a lower-fat cut of beef or a leaner broth.
To store your Beef Stew, allow it to cool completely before transferring it to an airtight container.
It can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze the stew in individual portions or in a large freezer-safe container for up to 3 months.
When reheating, be sure to do so slowly on the stove over low heat or in the microwave, adding a little water or broth if necessary to maintain the desired consistency.
Freezing may slightly alter the texture of the vegetables, but the stew will remain flavorful and satisfying.
A serving of Beef Stew (based on 8 servings) contains approximately 350-400 calories.
The stew provides around 25-30 grams of protein, primarily from the beef, making it a great source of this essential nutrient.
It also contains about 15-20 grams of fat, with the majority coming from the grass-fed beef and cooking fat.
The sweet potatoes and carrots contribute about 30-35 grams of carbohydrates, offering a good dose of fiber, vitamins, and minerals.
The stew is low in sugar and a good source of vitamins A and C, thanks to the vegetables.
It’s also rich in iron and other minerals, particularly from the beef broth.
For those looking to reduce calorie intake, using leaner cuts of beef or lowering the amount of oil can make this dish even lighter while retaining its robust flavor.