Beef Stew

A fresh take on the home-y classic.

Beef Stew

Gluten-Free | Dairy-Free

Ingredients:

• ¼ cup all-purpose flour or Bob’s red mill GF all-purpose flour

• ¼ teaspoon freshly ground pepper

• ½ teaspoons fine sea salt

• 1 pound beef stewing meat (shoulder or butt) , trimmed and cut into inch cubes

• About ¼ cup avocado oil, for browning

• 1 cup red wine

• 1 tablespoon tomato paste

• About 1/2 14oz can tomato sauce 

• 3 ½ cups beef bone broth, or chicken bone broth 

• 1 yellow onion, peeled and chopped

• 5 carrots, peeled, 1/4-inch rounds

• 2 -3 russet potatoes, scrubbed, peeled, 3/4-inch cubes

• 2 sprigs fresh rosemary or thyme 

• To taste kosher salt

Procedure:

1. Combine the flour, salt, and pepper in a bowl, add the beef cubes a couple at a time and toss to coat well. Heat 1 tablespoon of the oil in a large pot. Add the beef a few pieces at a time to brown, place on a paper towel lined plate. Cook, turning the pieces until beef is browned, about 1-2 minutes each side; add more oil as needed between batches.

2. Remove the beef from the pot and set aside. Add the onions and cook for about 3 minutes, continuously moving. Add the red wine to deglaze the pot (scraping up any brown bits as you go), cook until reduced by half, about 5 minutes.

3. Add the beef broth, bring to a boil, then add the beef chunks, carrots, celery, and potatoes. Bring back to a slight boil then immediately reduce to a slow simmer.

4. Cook uncovered, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. The last 10 minutes add the rosemary or thyme. 

5. Remove the herb sprigs, adjust Seasoning to taste with salt and pepper to taste. Ladle among 4 bowls and serve.