a simple real food recipe :: crockpot beef stew

I swear this is gonna melt in your mouth 😉

You may think of beef stew as winter comfort food that is super rich and filling, and it is…but it is so much more than that!Beef from cows that have fed on pasture and are humanely treated is SO full of nutrients. When you make stock out of the bones including the marrow you are creating such a vitamin and mineral rich liquid gold for your soups and stews! It is more than just comfort food – it really is so healing.I have made *numerous* beef stews in my day. I think when you finally feel comfortable with cooking enough to play around with things to your taste – that is when things get real good 😉 This is my own version of beef stew based on little bits here and there of so many methods. Play around with the ingredients to your family’s taste!

You’ll need:

2lbs grassfed beef stew meat (our farm carries packages of cubed up stew meat – it is cheaper than buying an actual roast. Just get a roast if you don’t have the stew meat option. You will have to cube it up yourself.)

3 cups quality red wine (I usually try to support local – this batch was with a gorgeous local winter cranberry red – it was incredible! Whatever you can find is fine – just don’t cook in something you wouldn’t drink yourself)

3 cloves smashed garlic

3 bay leaves

1. The night before you want to make the stew, combine all of these ingredients in a gallon freezer bag and seal tight.
2. Store in the fridge 12-24 hours to marinate the meat.

1 cup arrowroot powder

2  tsp sea salt

1 tsp pepper

1. The next day, combine these ingredients in a small mixing bowl.
2. Strain out the meat from the marinade – BUT DON’T THROW OUT THE WINE/MARINADE.
3. Coat the meat in the arrowroot mixture and fry in a VERY HOT fry pan coated with butter, tallow, or coconut oil. Just sear up the sides to light brownish.
4. Once the meat is seared put it in your crockpot. I use my electric fry pan so I can do bigger batches – you don’t want to do all the meat at once – give them some space.

4-5 carrots, chopped

4-5 celery, chopped

2 onion, chopped

2 large tomatoes, seeded and juices scooped out, chopped

5 small yellow or red potatoes, chopped

4 cloves garlic, minced

2 cups of the reserved red wine marinade from above

2-3 cups beef stock or chicken stock

1. Once the beef is done searing and is in the crockpot, add the reserved red wine marinade to the searing pan and bring to a simmer – scrape up any bits from cooking the meat, and then dump this sauce into the crockpot.
2. Add the rest of these ingredients to the crock.
3. Stir to combine and cook on low for 8 hours.
4. Salt and pepper to taste.

Kitchen Tips:

1. Please DON’T BE INTIMIDATED. This looks like a lot because I wanted to explain myself but it comes together real quick. The night before you can get the meat in the marinade and chop up all  your veggies. Keep your chopped veggies in a bag in the fridge so all you have to do is dump in the crock in the morning. Once you get that meat seared up (takes maybe 10 minutes or so) then the crockpot does the rest for you!
2. I don’t usually go for the typical rosemary and bay leaf in my stew because the beef stock and wine is so flavorful and I don’t like to kill that! It’s up to you! Add some in if you want!
3. Don’t forget the babes! My babies loved this pureed up into one of their first table food stews! So nourishing and filling for them!
4. This makes a FANTASTIC new mama meal! Talk about nourishing, and filling, and everyone in the family will love it! New mamas need replenishment from the stock and nutrients in the meat –especially iron! Make up a batch of herbed grain free biscuits to go along side.  She will thank you forever!
5. In the mood for a more “Irish” style beef stew? Try THIS one 😉

YOUR TURN!

What is your favorite winter comfort food meal? Let me know what you think about the stew if you try it!

This post was shared at Holistic Squid’s Party Wave Wednesday, Real Food Forager’s Fat Tuesday, and The Polikva Family’s Family Table Tuesday!