The secret to this full-bodied stew’s incredibly rich flavor is in browning the beef and de-glazing with red wine to scrape up all the tasty tidbits. Double-down on flavor—and nutrients!—by using homemade stock instead of store-bought, and you made yourself the perfect winter meal.
Key Nutrients: Vitamin A, vitamin B12, vitamin B3, omega-3 fats, vitamin B6, biotin, selenium, zinc, potassium, copper
Prep time: 15 minutes
Cook time: 90 minutes
Yield: 8 servings
2 pounds organic stew beef, cubed into 2” chunks
1 tablespoon flour
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 cup dry red wine
4 cups chicken or beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 bay leaf
½ teaspoon dried thyme
5 medium sized carrots, peeled and cut lengthwise and then into 1” chunks
1 ½ pounds of potatoes, scrubbed and cut into 1” pieces
Sea salt and freshly ground pepper to taste
1. Place beef and flour in a gallon sized zip lock bag, season with salt and pepper to taste. Shake to coat beef with flour.
2. Heat olive oil in a Dutch oven over medium-high heat. Add beef in batches to brown. Remove and set aside.
3. Add garlic and cook for 30-60 seconds. Add wine to deglaze the pan and simmer for 5 minutes, stirring constantly to scrape up all the brown bits stuck to the bottom of the pot.
4. In a separate bowl, combine broth, Worcestershire, tomato paste, bay leaf, and dried thyme, and whisk together before adding to pot. Then add the carrots, potatoes, and beef. Place the lid halfway on the pot and simmer for an hour and a half, occasionally stirring. Season with salt and pepper to taste.