• Atara Weisberger

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!



Ingredients:

  • 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)


Directions:

  1. Generously season beef chuck with salt and pepper.

  2. Dust with flour and shake off excess.

  3. Heat a Dutch oven or other heavy-bottomed pot over medium-high heat, and swirl in 2 tbsp oil.

  4. Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 min.

  5. Transfer to plate.

  6. Working in batches helps each piece form a crust all around. They'll steam if they're packed tightly together.

  7. Preheat oven to 350.

  8. Swirl remaining 1 tbsp. oil into pot, still over medium-high heat.

  9. Cook onions until golden, 3 to 4 min.

  10. Add tomato paste; cook until caramelized, 1 min, to tease out its sweet, earthy essence.

  11. Add Worcestershire sauce and wine; boil until mostly evaporated.

  12. Return beef and any accumulated juices to pot with broth and tomatoes.

  13. Bring to a boil.

  14. Cover and transfer to oven. Cook 1 1/2 hours.

  15. Stir carrots and potatoes into the stew.

  16. 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.

  17. Stir in peas, return to oven 5 min more.

  18. Serve topped with parsley.


Happy Eating!

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