In our house my husband Tom usually makes the beef stew. It’s really nice that he likes to cook and he’s actually good at it. Stew is one of his favorite wintertime comfort foods.
A tradition that started when the kids got to be teenagers, was that they got to pick what they had or what restaurant they went to for their birthdays. This carried over to Tom and me as well.
This year, Tom decided he wanted to stay home, not go anywhere and he was planning to make stew and black raspberry pie.
I decided to surprise him and make the stew for him, hoping that it meant his stringent standards, as he’s the pro stew-maker in our house.
Side note: He did make the pie, a few days before, so I decided to make the Peach Cobbler as his birthday treat, per our daughter, Ashlie’s request.
I put this in the crockpot, but if you wanted to cook on the stovetop, it would work just fine too! This smelled sooooooo good cooking. Hope you enjoy as much as we did.
| Servings |
| 6-8 servings |
| Cook Time |
| 4-8 hours |
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In our house my husband Tom usually makes the beef stew. It’s really nice that he likes to cook and he’s actually good at it. Stew is one of his favorite wintertime comfort foods.
A tradition that started when the kids got to be teenagers, was that they got to pick what they had or what restaurant they went to for their birthdays. This carried over to Tom and me as well.
This year, Tom decided he wanted to stay home, not go anywhere and he was planning to make stew and black raspberry pie.
I decided to surprise him and make the stew for him, hoping that it meant his stringent standards, as he’s the pro stew-maker in our house.
Side note: He did make the pie, a few days before, so I decided to make the Peach Cobbler as his birthday treat, per our daughter, Ashlie’s request.
I put this in the crockpot, but if you wanted to cook on the stovetop, it would work just fine too! This smelled sooooooo good cooking. Hope you enjoy as much as we did.
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Ingredients
- 4-5 medium sized organic carrots
- 4-5 stalks organic celery
- 1 medium organic onion
- 4-5 medium organic potatoes
- 2-3 tablespoons olive or avocado oil
- 4-5 cloves organic garlic
- 2 pounds grass-fed stew meat
- Unrefined sea salt and ground black pepper to taste
- 1/3 cup unbromated unbleached flour
- 2 cups beef bone broth
- 1 tablespoons ½spicy brown mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon organic tamari sauce
- 1 tablespoon organic sucanat
- 1/2 tablespoon dried rosemary or fresh if you have it
- 1/2 teaspoon dried thyme or a 2-3 fresh sprigs
Servings: servings
Units:
Instructions
- Wash your produce and chop the celery, carrots, and onion. Cut the potatoes into bite-sized pieces and put into the bottom of your crockpot or pan.
- Add the flour, salt and pepper into a mixing bowl and add the stew meat and toss to coat the meat.
- In a large cast-iron skillet, heat the oil and add the garlic, cooking about a minute or so. Add the floured meat, along with the rest of the flour in the bowl. Let the meat cook until nice and browned on all sides. I found it works best if you don’t keep stirring it. Let it cook a few minutes and then turn, let it cook a few minutes, turn, until it’s all nicely brown.
- Add the meat on top of the vegetables in your pot.
- Turn the heat down, add the broth to the skillet along with the mustard, Worcestershire, tamari, sucanat, rosemary and thyme to the skillet, stirring to combine the brown bits in the skillet with all the other goodies until mixed and everything is dissolved off the bottom of the skillet.
- Pour this sauce over all the other goodies in the pot. It probably won’t cover everything, that’s okay.
- I cooked this on high for 4 hours or you could cook on low for 8 hours. If using the stovetop, medium-low, stirring occasionally for about 4 hours.
- Add more salt if needed, stir well and serve with your favorite sourdough bread!
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