Hearty Classic Beef Stew
Bring on winter! This comforting bowl will check all the boxes with your family this season. If you are living low carb, serve it over cauliflower mash, and if you are living very low carb, omit the carrots and use more mushrooms instead. You’ll love this hearty classic beef stew.
Chef Tips:
- I sear the meat first because the caramelization that is achieved by doing so adds heaps of beefy flavor to the dish – even though it is slow-cooked after.
Hearty Classic Beef Stew
A classic dish that warms the belly and offers a hearty meal with lots of vegetables, flavors, and tender beef.
Equipment
Ingredients
- Olive oil
- 14 oz beef or ox cheek we use meat from Butcher Box
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 1 carrot peeled and sliced
- 5.3 oz mushrooms sliced
- ¼ cup of red wine we use Dry Farms wine
- 17.6 oz beef broth
- 1 bay leaf
- 1 sprigs of each thyme and rosemary tied together
- 1 TB concentrated tomato paste
- Fresh thyme to serve
- Sea salt
- Freshly ground black pepper
- 2 servings of cooked cauli-rice or cauli-mash to serve (optional; not included in macros here)
Instructions
- Heat a drizzle of olive oil in a large non-stick pan. Sear the cheeks on all sides until caramelized, then remove from the pan, setting aside for now.
- Add a little more oil to the pan, if needed, and add the onions and garlic. Cook over medium heat until softened. Add the carrots and mushrooms and increase the heat to high. Cook for another 3-5 minutes, stirring regularly.
- Pour in the red wine. Once the wine has completely cooked out (evaporated), reduce the heat to low.
- Add the broth, all the herbs, and the tomato paste. Once combined, return the meat to the pan. Cover with a lid and leave to cook on low for 3-3.5 hours. Check in every now and then and top up with a splash of water, if needed. This will likely depend on how well-fitting your lid is.
- After this time, remove the lid and continue to cook to allow the saucy mix to reduce.
- Pick out and discard the herbs, then use two forks to shred the soft meat apart and adjust the seasoning with salt and pepper.
- Serve with cauli rice or cauli mash and sprinkle on some fresh thyme.
Nutrition
Serving: 1gCalories: 490kcalCarbohydrates: 18gProtein: 54gFat: 25gSaturated Fat: 7gSodium: 760mgFiber: 6gSugar: 10g
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
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