Share this Post
This might be one of my all-time favorite dishes to make during the chilly fall and winter months. Whenever I make this hearty beef stew, it reminds me of home, growing up, and the feelings associated when I eat it. One of my favorite childhood memories is going camping with my family and sitting around a campfire and watching a can of stew slowly heat up over the flames. The slowness of the bubbles developing was so intriguing to me. I loved the simplicity of those memories and the pure joy I felt once we finally got to take a bite. I think in general, everything just tastes better in the great outdoors and that made it all the more special.
It had been years since I had canned stew so I wanted to create a recipe that was similar but without all the additives and preservatives. Knowing what I know now, the canned stew was not good for me nutrient-wise, but man was it tasty. During my time in the Natural Food Chef program, we had an opportunity to create an original recipe so I thought I would give it a try. It came out even better than I’d hoped. Paired with a slice of fresh bread and butter – now that’s what I call a chef’s kiss. But in all seriousness, I really wanted to recreate this dish to share with my family it hopes to bring those classic childhood memories to mind.
Why We Love It
Talk about a powerhouse of nourishing ingredients. This stew is loaded with hearty vegetables and nutrients like onions, garlic, potatoes, mushrooms, fresh herbs, and carrots. I love serving this stew to someone who is a bit hesitant to try something new. I have never had any complainers and they usually went for seconds. I also love the hearty-ness of the stew. It’s absolutely perfect for those cold winter and fall evenings, gathered around a fire or table with friends and family. That is my favorite part of cooking – sharing a meal with the ones you love, or strangers alike. Everyone eats, so why not indulge in some seriously nourishing foods? I hope you enjoy this recipe and share it with others as we move into the chillier months of the season.
Hearty Beef Stew
Prep time: 30 minutes
Cook time: 2 hours
Total time: 2 hours 30 minutes
Yield: 6 servings
For the meat:
- 2 lbs. beef stew meat, cut into 1 ½ inch chunks
- 1 Tbsp. sea salt
- 2 tsp. black pepper
- 1 Tbsp. bacon fat
For the stew:
- 1 Tbsp. bacon fat
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
- 4 medium sized carrots, cut into 1 inch chunks for a chunkier stew
- 1 Tbsp. fresh thyme, minced
- 1 tsp. fresh rosemary, minced
- 2 Tbsp. tomato paste
- 2 Tbsp. Worcestershire sauce
- 1 tsp. coconut aminos
- ½ cup red wine (I used Pinot Noir)
- ¼ cup cassava flour
- 4 ½ cups beef broth
- 5 medium red potatoes, skin on, cubed
- 2 cups mushrooms, ¼ inch sliced
- 2 bay leaves
- 1 cup fresh or frozen peas
- Sea salt and pepper to taste
- Preheat the oven to 325 degrees F.
- In a large bowl, toss the meat, salt and pepper together until the meat is well coated.
- In a large Dutch oven, heat the bacon fat and add the meat. Brown the meat well on all sides and then transfer to a plate and set aside.
- Leave the browned bits in the pot and add a little more bacon fat. Then, add the onions, garlic, and carrots and sauté. Cook for 3-5 minutes until the onions start to become translucent. Then, add the thyme, rosemary, tomato paste, Worcestershire sauce, and coconut aminos. Stir well until everything is coated and softened.
- Add the wine and cook until it reduces, about 5 minutes. Be sure to scrape the browned bits on the bottom during this process.
- Add the flour and stir until everything is well coated. Then, add in the broth, cubed potatoes, mushrooms, beef and bay leaves.
- Bring the pot to a boil, and then reduce to a simmer for 5 minutes. Put the lid on and cook in the oven for 1 hour and 45 minutes. Add in the peas 10 minutes before cooking is done.
- Remove bay leaves and top with favorite herb before serving. I also added some Maldon finishing salt for topping, too.
- Oven to 325
- Cutting board
- Large bowl
- Large Dutch oven with lid
- Plate (to set meat on once browned)
- Spatula or spoon to stir
- Measuring cups and spoons
Recipe by Meghan McGee, NFC – Meg’s Nourished Kitchen
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
Share this Post