A Special: Slow Simmered Vegetable Beef Stew

This one is a bit of a special one. :) I know what you’re thinking… you? Beef? While I don’t personally eat red meats for my own personal reasons, it doesn’t mean that you can’t have it. I believe it’s all about the quantity and quality. My boyfriend is a big fan of beef, and I’m a fan of him. He had been craving this soup, so we made it over the weekend. ❤️ If you’d like to make this vegetarian/vegan, you can! Just simply omit the meat, double the vegetables, and add frozen peas at the end. 

I think it’s important to remember that we all have different digestive tracts, microbes, genes, religions and preferences, and we should honor that. Plus, it’s all about balance. Just because it’s not for me doesn’t mean it’s not for you, and I love sharing nutritious recipes that are made with real ingredients (and sharing recipes I cooked for ones I love is my favorite thing). If you do eat meat, just let it be a small portion of your plate and be sure to include vegetables, as well. I would also encourage you to always get grass-fed and grass-finished when you can, and get all of your chicken antibiotic and hormone free. Super important for health, and for taste.

So I hope that you can make this stew and enjoy. I bet this one will be a staple for you. 🍲 It’s was easy, warming, nourishing and uses real ingredients. You can make it relatively quickly and it feeds a lot of mouths. Whatever you do this weekend, be present, connect with your body, nature, the earth, and the people in front of you. Life is too short. ❤️

Ingredients: 

• 2 lbs GRASS-FED (and preferably finished) beef, cubed in 1 inch cubes

  • If you’d like to make this vegetarian/vegan, simply omit the meat, double the vegetables, and add frozen peas at the end. 

• 1/3 cup gluten-free all purpose flour

• 2-3 teaspoons salt and pepper

• Olive oil for cooking

• 2 large carrots, coined

• 4 stalks celery, diced

• 1 white onion, thinly diced

• 6 cloves garlic, minced

• 2 Yukon potatoes, cut into 1-inch cubes

• 1 tbsp balsamic

• 1 tbsp tomato paste

• 3 cups bone broth

• 1 cup red wine

• 2 cups water

• 3 teaspoons dried oregano

• 1.5 cups baby kale 

• Bread/baguette for serving on the side. (I didn’t have it, but I feel like sourdough on the side of this would be killer)

Recipe:

• Toss the cubed beef into to the flour, 1 tsp salt, and 1 tsp pepper in a bowl. Heat olive oil in a soup pot on high heat and brown the exterior of the meat in 2-3 batches, about 5 minutes/batch. Set the meat to the side in a bowl. 

• Turn the heat on the top to medium, then add onions, garlic, carrots, potatoes, and balsamic into the soup pot with olive oil, stirring for about 6-7 minutes. Add tomato paste and beef, stirring for 1-2 minutes. 

• Add the wine, broth, and water, stirring and then generously seasoning with 2 tsps salt and pepper, and oregano. Bring to a boil. 

• Once boiling, turn to a low-medium simmer and cover the lid, letting it simmer for 2 hours. 

• Once the vegetables and meat are cooked through, add in the baby kale and stir. Toast your baguette or bread for the side.

• Serve warm. Stays good in the fridge for 3 days.

Xo,
B