It's raining on the Ranch this week and when it rains. I love to cook up something that warms the soul as well as the belly. Our featured recipe for January is Hearty True Pasture Beef Stew
. Prep Time: 20 minutes
Cook Time: 3-4 hours
Yields: 3-4 servings
- 1 lb True Pasture Beef Stew Meat (you can also use Lamb).
- 1 Tbsp coconut oil (or tallow from grass-fed beef)
- 1/2 medium yellow onions, peeled, halved and sliced into ¼” semi-circles
- ½ pound carrots (about 2 large), roughly chopped into 1/2”-3/4” rounds
- 3 stalks celery, roughly chopped into 1/2”-3/4” pieces
- 1 large parsnip, roughly chopped into 1/2”-3/4” pieces -or- 1 large russet potato
- 2 cloves garlic, chopped
3/4 cups broth (beef, chicken, or vegetable- we like using Beef Broth made from our Bones)
- 3/4 cups dry red wine
- 1/4 can tomato paste
- 1 bay leaf
- 1 sprig of rosemary (about 1Tbsp if you were to chop it)
- ½ Tbsp chopped fresh thyme
Preheat oven to 300F.
Heat coconut oil over medium-high heat in a large oven-safe pot. Add the beef to the hot oil and stir frequently until browned. Remove from pot.
Add vegetables and garlic to the pot. Add an additional oil if needed.
Stir relatively frequently and cook until vegetables are starting to get soft, about 10 minutes.
Add the meat back to the pot. Add the rosemary, bay leaf and thyme to the pot. Add broth, wine, and tomato paste.
Bring to a simmer on the stove top then cover and place in the oven.
Cook for 3 hours (or until done).
Alterations: Want to make it even easier? Add all ingredients in to a slow cooker with an extra 1/2 cup of broth and an extra 1/4 cup of red wine and let it cook for 3 -4 hours! You can also make this recipe with our True Pasture Lamb Stew. (Yum!) Let us know how you liked it! *This recipe is modified from one we found on paleomom.com