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Beef Stew

We spend a lot of time sourcing the ingredients that go into our food.  We try to buy organic and local if we can get it. We’ll grow it ourselves if we can find the time, even. We also source our meats – while we don’t eat meat at every meal, when we do eat it, so I make sure it’s the best quality I can afford. It’s important to me that the animals are humanely treated and they don’t use antibiotics or growth hormones. In an effort to streamline my shopping chores and meal planning, we signed up for a meat CSA. Each month we’ll receive a variety of farm-raised meats from a reputable, organic, family farm.  It also feels good to support a family farm.

We just received our first CSA delivery that included a 2 pound boneless chuck roast. This can be a tough and dry hunk of meat if not treated right so I immediately thought of beef stew.  My mom loves beef stew. We had it a lot growing up, but as a kid there were things I always never ate that were sometimes in her stew – lima beans, celery, or other weird green bits.  Since my kids are still warming up to the idea of stews, it’s important that I only include ingredients they really like – carrots, potatoes, meat, and that the meat is super tender.  As extra insurance, I had my son help me in the kitchen, because if he makes the food, I find he is more inclined to eat it.

This is a good tip when getting kids used to eating new kinds of foods – start off plain as possible.  Leave out the extra spices that don’t need to be in there, cut back on the garlic and leave out any extra ingredients they will say no to. There will always be time to get more adventurous later, but for now, keep it simple as they warm up to it.

The result was they liked it!  Two thumbs up and two happy full kids. Yay!

This meal is also great if you need to freeze some for a quick meal down the road.  I put one helping of this away in the freezer for an upcoming week-long field trip my daughter will be taking. More on that later… I’m writing all about what to do when your allergic kid goes off to camp. (I’m so freaked out about it, but it’s happening.) We are providing all her food for a week. This meal will be one of her dinners at camp.

Until next time, xo, Lisa

Beef Stew
Yum
Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time
2 hours
Servings Prep Time
4 people 30 minutes
Cook Time
2 hours
Beef Stew
Yum
Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time
2 hours
Servings Prep Time
4 people 30 minutes
Cook Time
2 hours
Ingredients
  • 2 pound beef chuck roast cut into 1 inch squares or stew meat
  • 3 Tablespoons olive oil
  • 1/2 cup onion chopped
  • 2 cloves garlic
  • 2 teaspoons thyme fresh or dry
  • 1/2 cup red wine optional
  • 1/2 cup tomato juice
  • 3 cups water
  • 4 carrots peeled and cut into chunks
  • 2 potatoes peeled and cut into chunks
Instructions
  1. In a heavy stew pot with a lid heat the oil and add 1/2 of the beef to brown on all sides. Remove the first batch to a bowl and brown the second batch of beef until browned. Replace the first batch to the pot and add salt to season.
  2. Add the onion and cook until soft. Add the garlic and thyme and cook until you can just smell the garlic. Add the wine and cook until it evaporates - this is optional if you prefer not to use wine.
  3. Add the tomato juice and water and bring to a boil. Turn down heat to simmer and put on the lid. This should stew on low for about an hour. If you have more meat or larger pieces you will need to cook it longer - sometimes up to 2 hours. The meat will be perfectly soft and tender and flavorful.
  4. Add your vegetables to the pot with another pinch of salt. Stir and cover until just done - about 20 minutes. That's it!
Recipe Notes

You can leave out the potatoes to make this more paleo friendly or if your paleo template includes potatoes, leave them in!

There is no Nutrition Label for this recipe yet.

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1 Comment

  • Reply
    Calah Pasley
    October 19, 2016 at 5:08 pm

    Making this tonight, replacing the beef with venison. I’ll let you know how it turns out!

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