Hearty Classic Beef Stew

Name: Hearty Classic Beef Stew
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 2
Cuisine: Dairy-Free, Gluten-Free
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)

A classic dish that warms the belly and offers a hearty meal with lots of vegetables, flavors, and tender beef.

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.

Serves 2

Hearty Classic Beef Stew

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

A classic dish that warms the belly and offers a hearty meal with lots of vegetables, flavors, and tender beef.

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.