Hearty and Comforting Grassfed Beef Stew
There isn't anything quite like a hearty beef stew on a chilly winter's night—especially when that stew is made with grassfed beef.
High-quality meat only elevates the flavors of the stew. This is my go-to stew for nights when I'm bone-tired, a little under the weather, or just need a bit of warmth.
The ingredients are simple: carrots, onions, celery, potatoes, and thyme. If you want to kick this recipe a notch, my husband likes to add a bit of hot sauce. Personally, I think this is best served with a loaf of crusty bread.
Making the Stew
This recipe is best made in a heavy dutch oven. My Le Creuset has seen many variations of this recipe, and it has never failed me.
Cut two pounds of grassfed stew beef into bite-size pieces (if they aren't already small enough). Place in a bowl and toss with flour, salt and pepper.
Over high heat, heat vegetable oil in your dutch oven. Add the season meat and brown all sides. Add in minced garlic and cook until fragrant, about 30 seconds.
Add onions, potatoes, carrots, celery, and thyme. Stir to combine. Pour in red wine and cook until alcohol burns off, about 5-8 minutes.
Stir in tomato paste until combined, followed by bone broth. If the liquids don't cover the meat and vegetables, add a bit more.
Bring to a simmer and turn heat down to low. Simmer for an hour and season with salt and pepper to taste. If I have the time, I like to let it simmer even longer, up to 3 or 4 hours, as I find it tastes even better when the stew cooks longer.
Serve warm!
The Baldwin Farm Difference
We are proudly helping cultivate a lifestyle built on food meant to nourish. Food has a direct connection to our health, and we cultivate our food to be healthy, natural, and delicious. We pride ourselves on humanely raising the animals on lush pastures, abstaining from growth hormones and antibiotics, and ensuring only organic feed.
Hearty and Comforting Grassfed Beef Stew
Ingredients
2 pounds grassfed stew beef cut into bite size pieces
¼ cup flour
1 tbsp vegetable oil
3 cloves garlic (or more if you like garlic) minced
1 pound potatoes cut into 1/2 inch pieces
1 medium onion cut into 1/2 inch pieces
3 large carrots peeled and sliced into 1/2 inch pieces
4 stalks celery trimmed and sliced 1/2 inch thick
2 tbsp fresh thyme leaves or 2 tsp dried
6 cups grassfed beef bone broth
1 cup dry red wine
3 tbsp tomato paste
salt & pepper to taste
Instructions
Place a large, heavy dutch oven over high heat. Add vegetable oil.
Place the stew meat in a large bowl and sprinkle with the flour, salt, and pepper. Mix well.
Add seasoned meat. Cook, stirring occasionally, until well browned.
Add minced garlic and cook until fragrant, about 30 seconds.
Add onions, potatoes, carrots, celery, and thyme. Stir to combine.
Pour in red wine. Cook until alcohol burns off, about 5-8 minutes.
Stir in tomato paste until combined. Follow with bone broth. If ingredients aren't covered, add additional broth.
Bring to a simmer and lower the heat. Let simmer for one hour. Add salt and pepper to taste.
Serve with crusty bread. Enjoy!
Notes
If you have time, let simmer for an additional 2-3 hours.
