This is our favorite stew recipe.  For very special occasions I make it with Irish Soda bread.  I’ll share that recipe next time I make it.

It’s even better the next day, if there’s any left over.  For the meat I always use grass fed beef or bison. This recipe is adapted from the Joy of Cooking basic beef stew recipe.

2 pounds boneless stew meat  (beef or bison)

Put the meat in a bowl and toss with ½ cup flour, 1 teaspoon Italian seasoning (I use Emeril’s), ½ tsp. salt & ½ tsp. pepper

Heat a Dutch oven (or any 6 qt. or larger pot) over medium-high heat.

Add 2 tablespoons Coconut or Olive Oil.

Add the meat, in batches if necessary and brown on all sides.  Remove the meat, once it’s browned.

Add another 2 tablespoons of oil to the pan and add:

½ cup chopped onions

¼ cup chopped carrots

¼ cup chopped celery

¼ cup chopped leeks (optional)

3 cloves chopped garlic

Cover and cook, stirring often, over medium heat until the onions are soft, about five minutes.

Then add:

2 bay leaves

1 tsp. of Italian seasoning

½ tsp. salt

½ tsp. pepper

Add the browned meat back into the pot and add 3 cups of any of the following, red wine, white wine, stock (beef, chicken or veggie) or beer.  I usually use two cups of red wine and one cup of veggie stock.  Make sure the meat is covered with liquid.

Then, bring to a boil. Reduce the heat, cover and simmer over low heat until the meat is fork tender, 1 ½ to 2 hours.

Then add:

2-3 carrots, peeled and cut into 1-inch chunks

3-4 new potatoes, cut into 1-inch chunks

And you can also add 1-2 of any other root vegetables you have on hand: parsnips, turnips or rutabaga

Once you’ve added the vegetables cover and cook until they’re tender 35-40 minutes. 

At the last minute I add one of the following, ½ cup chopped parsley or 1-2 cups chopped Swiss chard or Kale, stir and let sit for 5 minutes. Serve and enjoy!

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