Happy Eating - Classic Beef Stew
Having a repertoire of healthy foods you LOVE is key to long term health and wellness. Here are a few to try that are full of mood-boosting nutrients as well!
2 lbs beef chuck (preferably grass-fed - try Kol Foods online), cut into 2 inch pieces
Sea salt and freshly ground black pepper
Unbleached all-purpose flour or all purpose gluten free flour for dusting
3 tbsp. EVOO
10 oz. frozen pearl onions, thawed, drained, patted dry
2 tbsp. tomato paste
2 tbsp. Worcestershire sauce
3/4 cup dry red wine
2 cups all-natural chicken broth
1 can (14.5 oz.) fire-roasted diced tomatoes (organic have more flavor and nutrients)
4 carrots (8 oz.), peeled and cut into 1 1/2 in. pieces
3 Yukon gold potatoes (1 lb.), peeled, cut into 1 1/2 in. pieces
1 cup frozen peas (optional)
Chopped fresh parsley leaves (for serving)
Generously season beef chuck with salt and pepper.
Dust with flour and shake off excess.
Heat a Dutch oven or other heavy-bottomed pot over medium-high heat, and swirl in 2 tbsp oil.
Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 min.
Transfer to plate.
Working in batches helps each piece form a crust all around. They'll steam if they're packed tightly together.
Preheat oven to 350.
Swirl remaining 1 tbsp. oil into pot, still over medium-high heat.
Cook onions until golden, 3 to 4 min.
Add tomato paste; cook until caramelized, 1 min, to tease out its sweet, earthy essence.
Add Worcestershire sauce and wine; boil until mostly evaporated.
Return beef and any accumulated juices to pot with broth and tomatoes.
Bring to a boil.
Cover and transfer to oven. Cook 1 1/2 hours.
Stir carrots and potatoes into the stew.
Cover and continue cooking in oven until beef is fork tender and veggies are easily pierced with the tip of a knife, about 1 hour.
Stir in peas, return to oven 5 min more.
Serve topped with parsley.