Classic Beef Stew
Author: Jessica Idleman
Recipe type: Entrees
- 4 pounds grass fed/organic bottom round beef roast, well-trimmed and cut into 2-inch pieces (or look for “beef stew meat” that is pre-cut and frozen at your local health food store
- ¼ cup arrowroot starch
- 2-3 tablespoons Ghee or olive oil for the pan
- 1 6-ounce glass jar tomato paste
- 1 cup dry red wine
- 2 tablespoons Worcestershire sauce
- 4 ribs of organic celery, quartered
- 2 large onions, quartered
- 1 pound organic russet potatoes quartered
- ½ pound organic carrots (about 2 cups), quartered
- 2 cups organic beef broth (homemade is best)
- 1 tablespoon pink Himalayan sea salt
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1 cup frozen organic peas
- Toss beef with salt, pepper and arrowroot or flour. Heat a few tablespoons of oil in a large cast iron skillet over medium-high heat. Brown the chunks of meat on each side. Transfer to a 4-6 quart slow cooker or leave in skillet if using a Dutch oven.
- Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker or leave in skillet if using a Dutch oven.
- Pour the wine and Worcestershire into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
- Cover and cook on low heat for 6 hours if using a slow cooker. If using a Dutch oven cook for 2- 4 hours in a 250◦ oven or over low heat on the stove top. Add the peas and heat through 10 minutes before serving.