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.
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.
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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