Grass Fed Beef Stew
Grass Fed Beef Stew; slow and low braised in stock with vegetables.
Perfect hearty dish for a Sunday family evening; grass fed beef stew, with carrots, turnips, onions, potatoes, or other of your favorite root vegetables, tomatoes, and beans.
Cooked slow and low simmering in a stock pot, breaks down the lean muscle tissues of the grass fed beef.
Cook the stew until the beef breaks down into soft and tender beef strands.
To make a hearty stew to eat with a fork- use less liquid, or after the stew meat is nice and soft, pour some of the liquid into a strainer into a pan (save and freeze for the next stew).
4 people;
4 to 6 hours,
Ingredients;
4 lb. of grass fed beef cut in 1 square inch cubes,
2 carrots,
2 turnips,
2 potatoes,
2 tomatoes,
2 onions,
2 cans of pinto, red, or kidney beans,
2 quarts of chicken, beef, vegetable stock, and/or red wine
olive oil,
smoked Spanish paprika,
chile powder,
garlic,
Recipe;
cut the onions, garlic, root vegetables, tomatoes, and potatoes into bite sized pieces,
put the potatoes into a bowl and cover with water and set aside,
on the stovetop, olive oil a large stew pot,
sauté on medium to high heat, the cubes of beef, until brown,
add in the onions, garlic, tomatoes, and root vegetables,
pour in the stock,
reduce heat to medium, until the stew starts to simmer,
lower heat to medium low and let simmer uncovered,
add in the spices,
let simmer, until the meat is soft and tender, and breaks apart easily with a fork, about 4 hours,
add in the potatoes, and the beans, cook until potatoes are fork tender,
ready to serve!
pour into bowls and enjoy!
Grass Fed Beef Stew
with carrots and potatoes
Grass Fed Beef Stew cooked long and slow
Grass Fed Beef Stew meat
tender and delicious!
Grass Fed Beef Stew
so thick can eat it with a fork!
Grass Fed Beef Stew
in gravy with peasant bread