All-Day Beef Stew

As I sit here writing this blog, I have candles lit, jazz playing in the background and it’s raining. The absolute perfect fall day! I always forget how much I enjoy the changing seasons. I love living in Colorado even if the winters last a little too long (in my opinion). As a chef, it is always exciting to try new ingredients as the seasons come and go. This summer I was not too motivated to cook anything heavy or timely. I just wanted to be outside and enjoy all that summer had in store. As the days get darker and colder, soups and stews are a staple in my kitchen. Recently, I have been reading my way through the Nourishing Traditions Cookbook by Sally Fallon. It is a pretty hefty read but so informative and interesting. I enjoy the outline of the book and the simplicity of each recipe.

Minimal Steps = Meal Planning Success

Most recipes have minimal steps, but they emphasize the importance of taking time when cooking. Whether that is soaking grains overnight or letting pizza dough ferment for 12 hours, the book really focuses on the quality of ingredients and the importance of eating bioavailable, and properly prepared, traditional foods. This stew is an example of that. You have to soak the roast in wine overnight to break down the fibers in the meat. This in turn leaves you with a tender, and fall-off-the-bone roast. 

When you have to prepare ahead of time and think about, “what do I have in my pantry to soak, what do I have to get out of the freezer to defrost,” it gets you 1 step ahead for the week’s meals. I think this is a great way to meal plan and get ahead of the overwhelm of cooking. Having dried beans, oatmeal and large bags of rice in my pantry at all times are a great reminder to plan out my meals so that something is always soaking. I also love to get Wild Pastures subscriptions because that means I always have something in my freezer to cook. 

LISTEN IN >> NTI Director, Dianne, interviews Autumn Smith, the co-founder of Paleovalley and Wild Pastures

Why We Love It

This recipe is a simple way to eat a nourishing dinner after a long day that may leave you tired and unmotivated to cook. All you must do is soak the roast in wine overnight (I recommend Dry Farm Wines), and then add all the ingredients (except potatoes and carrots) to a slow cooker or a Dutch oven and cook for around 12 hours.You’ll add the potatoes and carrots towards the end. The only prep that’s needed is to measure out ingredients and cut up the potatoes and carrots. That can be done the night before so it makes it even more simple. 

This is the first time I have marinated meat in wine and let me tell you, it is game changing. The roast was so tender after cooking. Before the Natural Food Chef Program, I just put a roast in the crockpot and hoped for the best. Now, I will never go back to doing that and will always marinate my meat in something acidic whether that is steak or a roast – it makes a huge difference.

Eating the Nourishing Traditions way can be empowering and put you in the driver’s seat of your health and meals by encouraging you to think ahead. Many of the nutritional principles promoted in the Nourishing Traditions cookbook are also featured in our Nutrition Therapist Master Certification. It is a comforting feeling knowing that you have beans soaking at home or oatmeal waiting for you in the morning after a long night’s soak. This journey has been one of the most empowering choices I have made and I encourage you to pick up a Nourishing Traditions cookbook and just try one thing. This beef stew is a great place to start. 

All-Day Beef Stew Recipe

Ingredients: 

• 3 pounds stew beef, cut into 1-inch pieces
• 1 cup red wine
• 4 cups beef stock
• 1 15-oz can of whole tomatoes, peeled, seeded, and chopped
• 4 Tbsp tomato paste
• 6 whole cloves
• ½ tsp black peppercorns
• 3-4 sprigs of fresh thyme, tied together 
• 4 whole cloves garlic, peeled and crushed
• 3 small pieces orange peel
• 8 small red potatoes
• 5 carrots, peeled and cut into sticks
• Salt and pepper to taste 
• Fresh parsley, chopped, for garnish (optional)

Directions: 

1. The night before, cube the roast into 1-inch pieces and marinate in wine overnight.
2. In the morning, place all ingredients into a slow cooker or a flame-proof casserole dish and cook on low or at 250 degrees for 12 hours. 
3. Add carrots and potatoes about 3 hours before serving. 
4. Once cooking is done, taste, and add salt and pepper to taste. 
5. Best served right out of the dish with a garnish of parsley and a toasted slice of fresh sourdough bread and butter.
6. Enjoy!

Recipe minimally adapted from Sally Fallon’s Nourishing Traditions Cookbook – page 337

About the Author: Meghan McGee is a graduate of NTI’s Certified Natural Food Chef program as well as an Integrative Nutrition Health Coach. She believes food is the most powerful catalyst that brings people together. Sitting around a table, enjoying a nourishing meal with strangers or friends is her absolute favorite thing to do. Her mission is to inspire others to take control of their health.  You can find Meghan’s personal chef and other services at megsnourishedkitchen.com.

Photo by Meghan McGee