Today is the perfect day for something warm and hearty to get us through another cold winter day. Here’s a recipe for ‘Pioneer Beef Stew’ provided by one of our Board Members, Denise Blanchard, for our Empty Bowls event last year. Make your own adjustments and enjoy being in the kitchen making a delicious healthy meal for your family.
Prep: 15 Minutes
Cook: 1 Hour
1lb. Boneless stew meat*
¼ cup all-purpose flour
2 Tbsp olive oil
3 cups beef broth
3oz Tomato paste
4 garlic cloves
1 cup frozen peas
1 whole bay leaf
¾ tsp dried thyme
¾ tsp dried rosemary
1 Tbsp Worcestershire sauce
Cracked pepper to taste
- Cut beef into bite-sized chunks. Toss beef in flour until well coated.
- Heat olive oil in a large pot, medium heat. Place half the beef chunks in, cook until golden brown. Remove from pot and add next half until golden brown. Try not to stir beef while cooking, as it takes longer.
- While beef is browning, chop the onion into wedges and mince garlic. After the beef is browned, remove the beef. Add onion and garlic to pot and saute for 2-3 minutes. If the bottom of the pot starts to look dark, add beef broth immediately, onions and garlic don’t need to be cooked all the way.
- Add tomato paste and beef broth to the pot. Stir pot until beef bits have dissolved off the bottom.
- Add all beef back in, then add bay leaf, thyme, rosemary & pepper and stir.
- Place lid on the pot, allow it to come to a simmer. Once it reaches simmer, cover with lid and allow to simmer for 30 minutes. Simmer is when it stops bubbling.
- While pot is simmering, peel and slice carrots. Wash and cut potatoes into¾” cubes. Once the pot has simmered for 30 minutes, add carrots, potatoes, and peas and simmer for another 15-20 minutes.
- Stir in Worcestershire sauce. Taste the stew and adjust salt and pepper if needed.