#beefstew

This one-pot beef stew is hearty and tasty, made with red wine, spices, and tender beef. It's perfect for a meal that makes you feel good.

Ingredients: 500g beef stewing meat, cubed. 2 tbsp olive oil. 2 onions, finely chopped. 4 cloves garlic, minced. 1/2 cup red wine. 2 tbsp tomato paste. 1 cinnamon stick. 2 bay leaves. 1 tsp dried oregano. 1 tsp ground coriander. 1/2 tsp ground cloves. Salt and pepper to taste. 500g baby potatoes, halved. 2 cups beef broth. 1 cup cherry tomatoes. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium-high heat. Add beef cubes and brown on all sides. Remove and set aside. In the same pot, saut onions and garlic until softened. Pour in red wine, scraping the bottom to deglaze the pot. Stir in tomato paste, cinnamon stick, bay leaves, oregano, coriander, cloves, salt, and pepper. Return the browned beef to the pot and add baby potatoes. Pour in beef broth, bring to a boil, then reduce heat to simmer. Cover and let it simmer for 1.5 to 2 hours until beef is tender. Add cherry tomatoes in the last 15 minutes of cooking. Garnish with fresh parsley before serving.

Prep Time: 20 minutes

Cook Time: 120 minutes

Comforting red wine infused beef stew - perfect for cozy nights in.

This hearty and tasty beef stew is made in a crockpot, which makes it very easy to make. This stew is an easy and filling meal because it has tender beef, hearty vegetables, and a rich broth seasoned with herbs.

Ingredients: 2 lbs beef stew meat, cut into 1-inch cubes. 4 large carrots, sliced. 3 medium potatoes, peeled and cubed. 1 large onion, chopped. 3 cloves garlic, minced. 4 cups beef broth. 1/4 cup tomato paste. 1 tablespoon Worcestershire sauce. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 bay leaf. Salt and pepper to taste. 2 tablespoons all-purpose flour. 2 tablespoons water. Fresh parsley, chopped for garnish.

Instructions: Put beef stew meat, carrots, potatoes, onion, and garlic in a large crockpot. Spices like thyme, rosemary, bay leaf, salt, and pepper should be mixed together in a bowl with beef broth and tomato paste. Put the beef and vegetables in the crockpot. Then, pour the broth mixture over them. Turn the heat to low and cover. Cook for 7 to 8 hours or on high for 4 to 5 hours, until the beef is soft and the vegetables are done. Mix flour and water together in a small bowl until you get a slurry. Add the slurry to the stew and stir it in to make the broth thicker. Put the lid on top and cook on high heat for another 30 minutes. Before serving, throw away the bay leaf. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 20 minutes

Cook Time: 480 minutes

Gluten-free beef stew cooked in a Dutch oven.

This iconic French stew originated in Burgundy, where peasants transformed tough cuts of beef into tender delicacies through slow cooking in local red wine.

A delicious and hearty Paleo-friendly beef stew, infused with the rich flavors of red wine, bacon, and aromatic herbs. Perfect for a cozy and nutritious meal.

Ingredients: 2 lbs grass-fed beef stew meat, cubed. 4 slices bacon, chopped. 1 onion, diced. 3 cloves garlic, minced. 2 carrots, peeled and chopped. 2 celery stalks, chopped. 1 cup mushrooms, sliced. 2 cups red wine Paleo-friendly. 1 cup beef broth. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and black pepper to taste. 2 tbsp arrowroot flour optional, for thickening. Fresh parsley, for garnish.

Instructions: In a large skillet, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set it aside. In the same skillet with the bacon fat, add the cubed beef. Sear the beef on all sides until browned. Remove the beef and set it aside. In the same skillet, add the diced onion, minced garlic, carrots, celery, and mushrooms. Saut until the vegetables are softened. Return the cooked beef and crispy bacon to the skillet. Pour in the red wine and beef broth. Add dried thyme and rosemary. Season with salt and black pepper. Cover the skillet and simmer on low heat for 2-3 hours, or until the beef is tender and the flavors meld together. If you desire a thicker stew, mix 2 tablespoons of arrowroot flour with a small amount of cold water to create a slurry. Stir the slurry into the stew and cook for an additional 10 minutes to thicken. Serve the Paleo Beef Burgundy Stew hot, garnished with fresh parsley. Enjoy your hearty and flavorful Paleo meal!

Prep Time: 20 minutes

Cook Time: 180 minutes