Beef Stew

Soup Sundays has been a tradition in our home for the last handful of years. This is especially true during the frigid winter months in North Dakota. So, this past weekend when there was another blizzard and nine inches of snow I decided to make something warm and comforting. So beef stew was on the menu.

This beef stew is not only packed full of vegetables and protein but its depth of flavor keeps you coming back for seconds. Here’s how you make it. First, melt your dairy-free butter and olive oil on medium high heat. While the butter is melting, cut the beef stew in small chunks. Working in batches, generously flour the beef stew and place in the dutch oven to brown. It is important not to over crowd the dutch oven with too much meat as it will be difficult to brown. I prefer to use the dutch oven because it browns the meat beautifully while also leaving bits at the bottom which create a wonderful broth mixture later on. Once all the meat is fully browned, place meat on a plate and set aside.

Working in the same dutch oven, saute onions, celery, and carrots on medium high heat for 5 minutes. Salt and pepper the vegetables while they are sauteing. Once vegetables are softened add garlic, rosemary, oregano, balsamic vinegar, and marsala wine. It is important to scrape up all the bits and pieces at the bottom as they create more flavor for the stew.

Add the remaining vegetables including mushrooms, bell pepper, potatoes, and diced tomatoes to the mixture. It is important NOT to add the peas at this point as they take the least amount of time to cook. Add in the beef stock, bay leafs, and browned stew meat back into the dutch oven. Bring to a boil, cover, and reduce heat to simmer for 45 minutes until meat and vegetables are fully cooked.

Before serving add the peas to the beef stew mixture and heat through for two to three minutes. Serve beef stew by itself or with bread. Check out my beer bread recipe as it is a great pairing with this dish as it soaks up all the goodness of the beef stew.

Beef Stew

This hearty beef stew is packed full of vegetables and protein to fill you up and keep you warm through the fall and winter months. Or it can be enjoyed all year round because it is that good.

Yield: 8

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Ingredients

1 lb stew meat, cut into cubes

3 tbsp dairy free butter

¼ cup whole wheat flour

1 carton of beef broth

1 onion, diced

1 green bell pepper, diced

3 medium size yukon gold potatoes, diced

1 cup peas

2 stalks celery, diced

3 large carrots, diced

1 cup mushrooms, sliced

2 garlic cloves, minced

1 can diced tomatoes

2 tbsp balsamic vinegar

2 tbsp olive oil

¼ cup marsala wine

1 tbsp rosemary

2 bay leafs

½ tbs oregano

1 tsp salt

1 tsp pepper

Instructions

1. In a large dutch oven or stock pot, melt dairy free butter and olive oil on medium high heat. In a separate bowl, working in batches flour stew meat generously. Shake off excess flour and brown stew meat on all sides. It is best not to overcrowd the pan when browning the meat. Once, meat is browned, transfer to a plate and set aside.

2. Saute onions, celery, and carrots on medium high heat for 5 minutes. Salt and pepper vegetables. Once vegetables are softened, add garlic, rosemary, oregano, balsamic vinegar and marsala wine.

3. Next add in the remaining vegetables including mushrooms, peppers, potatoes, and tomatoes. Do Not add the peas at this point in the cooking process. Add in beef stock, bay leafs, and the browned stew meat. Cover and simmer for 45 minutes until meat and vegetables are fully cooked.

4. Before serving, add the peas to the stew and heat through for 2 to 3 minutes. Serve by itself or with beer bread. Enjoy.