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Thursday, March 12, 2015

Beef Stew

Beef Stew


I have made this twice in the last week because it is so good and warm and hearty and we were in the midst of various snow storms - it was perfect!   So easy to make and loaded with veggies goodness and great Iron from the Beef.

I don't eat tons of Potatoes in general, but I used some Yukon Golds in this recipe, which would not have had the same heartiness without them.    Yukon Golds are very versatile, so it's a great Potato to keep in the house for all your Potato needs AND they are loaded with Vitamin C and provide other surprising Health Benefits!



Beef Stew



Amy's Beef Stew Recipe:

Into hot Dutch Oven or pot add 1 tbsp. Canola Oil and 1+ pound Beef Stew Meat.  Add Salt to Beef and then just walk away and don't touch the meat until it has begun to brown a bit.  Then add 1 Sweet Onion, chopped and sauté a few minutes.  Then add 4 large cloves Garlic, chopped.  Wait for the Garlic to get fragrant, then add 3 Tbsp Tomato Paste and 3 Tbsp Worcester Sauce.   Mix and sauté over Medium heat.  Deglaze pan with 1/2 cup of Red Wine - I used Merlot.  After several minutes of reducing the liquid, add 2-3 cups of Organic Low Sodium Chicken Broth as well as:  2 large Zucchini, chopped, 2 cups Carrots, chopped, 4 medium Yukon Gold Potatoes, quartered and 1 large bunch of fresh Cilantro, chopped.  Cover and bring to a boil, then reduce to simmer for 30 minutes.   When you are ready to serve, add salt to taste and chop a little more fresh Cilantro to throw on top and enjoy!