Grass-fed Beef Stew Recipe
A traditional recipe for beef stew using grass-fed beef and other classic ingredients for comfort food that will please the whole family. Serve alone, over rice, or on grain free biscuits.
Ingredients
- 1 pound cubed beef chuck preferably grass-fed
- 2 Tbl beef tallow preferably grass-fed
- 1 large white or yellow onion chopped
- 2 cloves garlic minced
- 1-2 Tbl tomato paste packed in glass!
- 1 cup mushrooms sliced (preferably fresh)
- 2 cups carrots chopped
- 1 cup green beans snipped and chopped
- 2 medium potatoes optional, peeled and chopped
- 2 cups beef broth
- 1 Tbl sprouted flour
- 2 Tbl cold water
Instructions
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Heat tallow in a large cast iron dutch oven over medium heat.
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Add beef cubes and sauté until browned.
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Remove with a slotted spoon and place on a plate.
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Add onions and sauté for about 4 minutes; add garlic and sauté for another 2 minutes.
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Return beef and any juices to pot; stir in tomato paste, then add broth and enough water to just cover.
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Reduce heat to low, cover and simmer until beef is tender about 1 ½ hours.
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Add carrots, mushrooms, potatoes and green beans. Cover partially; simmer about 30-45 minutes or until vegetables are tender. Remove the lid and allow it to stand for about 5 minutes to thicken slightly.
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In a small bowl, mix sprouted flour or arrowroot with water and stir into stew. Increase heat and bring to a slight boil for 2 minutes for the flour and 1 minute for the arrowroot.
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Ladle into bowls or serve over soaked and cooked basmati rice.
Recipe Notes
The beef stew is tastiest using organically sourced vegetables especially the potatoes and carrots.
Substitute 1/2 teaspoon organic garlic powder instead of the minced garlic cloves in a pinch.
For grain-free thickening, use arrowroot powder, but do it at the very end, as cooking it too long will result in it losing its thickening properties.