Who doesn’t love one-pot meals? This stew is filling, hearty and absolutely delicious. Just know this recipe takes time! In respect to the cooking time- be sure you will be home for about 3-4 hours. Don’t worry you wont have to stare at the pot for this long to watch it cook!
This is a perfect Sunday dinner winter dish!
- 3 packages cubed beef
- 3 tablespoons olive oil
- 2 onions
- 3 celery stalks
- 3 carrots
- 1-2 medium potatoes
- 2-3 small zucchini or 1 large
- 3 cloves garlic
- 2 tablespoons tomato paste
- 3 tablespoons brown rice flour
- 1 cup red wine
- 4 cups chicken stock
- 1 teaspoon dried thyme (optional) and 2 bay leaves
- salt and pepper
- Prepare the vegetables. Clean and cut/chop all of the veggies.
- You will need a large soup pot. Set the pot on the stove- medium-high heat and drizzle with a tablespoon of olive oil. The bottom of the pot needs to be hot (enough that a drop of water would sizzle) before placing the meat.
- Searing the meat: Once the pot is hot enough, put the cubed beef in (you may have to do 2 batches –as to not over crowd the meat). Sprinkle on some pepper and salt. Cook them for about 5 minutes without stirring them- you want a darkish like crust to form- toss them – continue to sear the cubes on all sides. Once all the meat is seared remove them from the pot into a clean bowl.
- The bottom of the pot should be darkish brown- but NOT burned.
- Next, put the heat to medium and place the chopped/diced onions and celery in the pot with another tablespoon of olive oil. Cook for about 10 minutes, then add the chopped garlic to cook for another minute (be sure not to burn). Sprinkle on some salt and mix in the 2 tablespoons of tomato paste.
- Sprinkle the flour over the vegetables and stir around.
- Put the heat up to high and add the one cup of red wine. The wine should bubble right away. Scrape the glaze from the bottom of the pot and stir until the wine has reduced.
- Now add in the seared meat, 4 cups broth and bay leaves. Bring to a boil then reduce the heat to low- cover and simmer for 1.5 hours.
- Add in the carrots, potatoes and zucchini – cover again and cook for 45-55 minutes longer.
- You know it is done when the meat is tender and falls apart with a fork, and the potatoes are soft. Taste test it- does it need more seasoning? Add some more salt and pepper if needed.
- If you chose not to add potatoes in to the stew you can certainly have the stew over some brown rice, or quinoa, or oven baked potatoes (cubed).