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 Ingredients:
- 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
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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
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Preheat oven to 300F.
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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.
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Add vegetables and garlic to the pot. Add an additional oil if needed.
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Stir relatively frequently and cook until vegetables are starting to get soft, about 10 minutes.
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Add the meat back to the pot. Add the rosemary, bay leaf and thyme to the pot. Add broth, wine, and tomato paste.
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Bring to a simmer on the stove top then cover and place in the oven.
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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
