Grass-Fed Beef and Vegetable Stew: Perfect for Fall
As the cooler months of fall and winter arrive, there is nothing better than a slow-cooked meal to warm you up. Featured in my book Younger, this grass-fed beef stew delivers a balanced, nutrient-dense meal. If you are short on time, you can use store-bought beef stock, but if you really want to increase the collagen-boosting and anti-aging properties of this stew, consider making your own beef broth. Enjoy!
2 pounds stew meat from grass-fed beef
1 large sweet onion
5 large carrots
5 to 7 stalks celery
1 pound yams or butternut squash
8 cloves of garlic
3 tablespoons coconut oil (expeller- pressed)
1 cup red wine (preferably organic)
1 to 2 tablespoons organic tomato paste
6 bay leaves
3 sprigs fresh thyme
1 sprig fresh rosemary or 1 teaspoon dried rosemary (more or less to suit your
1/2 teaspoon smoked paprika
2 quarts beef stock (homemade is best)
Sea salt and pepper to taste
- Cut your stew meat into bite-size pieces. Set aside.
- Chop your onions, celery, carrots, and yams or squash into bite-size pieces. Set aside.
- Mince garlic.
- In a heavy stockpot, heat the coconut oil over medium-high heat. Add your garlic and meat and cook until the meat is browned, but be careful not to burn the garlic.
- Add the vegetables and stir until they are mixed in well with the meat (you may need to add a tad more oil).
- Add the red wine and cook for 5 to 8 minutes to allow the alcohol to cook off.
- Add the tomato paste and spices. Stir to combine.
- Add the beef stock.
- Cover and bring to a simmer, and then lower the heat. Let simmer for 1 hour and then taste for salt and seasoning. Adjust the seasoning to suit your tastes.
If you want a thicker stew, you can add in arrowroot at this time. The stew can be eaten at this point (provided the veggies are done), but it tastes best if it can simmer on very low heat for 3 to 4 hours before serving.