Calling all ex-vegetarians!! I’ve got JUST the recipe for you. Grass-fed beef stew–tender, nourishing deliciousness.
This is the perfect recipe if you’re new to cooking beef but want to get into it. (Speaking of which, check out my new article on eating meat that I just published on Sustainable Dish!)
Also, I just realized this is the first savory recipe I’ve ever posted here on the website!! How nuts is that? I’ve kept to the sweet side of cooking for so many years, but ever since moving to college I’ve been cooking savory up a storm, and this stew is one of my favorite results.
P.S. I made a (very rapid) a video tutorial to help if you want to check it out 🙂 HAPPY STEWING!
Best Grass-Fed Beef Stew
Ingredients
Units
Scale
- 2 lbs chuck roast beef, cut into roughly 1” pieces
- sea salt and fresh black pepper
- 4–6 Tbsp ghee – I HIGHLY recommend Fourthandheart garlic
- 8 oz baby bella mushrooms, sliced1 large yellow onion, sliced
- 1 leek, sliced (use the whitish part up until the green stem)
- 4 Tbsp tomato paste
- 3 Tbsp arrowroot starch
- 4 cups Springbone chicken or beef bone broth
- Herbs: 5 sprigs fresh rosemary, 1 tsp sea salt, 1 tsp dried thyme
- 4 small yukon gold potatoes, roughly chopped
- 4 carrots, roughly chopped
Instructions
- Pat the beef dry with paper towels then season liberally with salt and pepper.
- Add about 2 Tbsp ghee to a dutch oven or stock pot over medium heat and once it’s hot, add the beef in a single layer. Sear on all sides, flipping with a fork just until they’re brown all over. Remove from the pot and set aside.
- Add about 2 Tbsp of ghee along with the mushrooms & cook the mushrooms until softened and browned, about 3 minutes. Add in the onion and leeks and cook, scraping the pot, about 5 more minutes. Keep adding additional ghee if it’s sticking.
- Place the beef back into the pot and add the tomato paste and arrowroot starch, stirring until combined. Slowly pour in the bone broth, scraping the pan.
- Once simmering, turn it down to low heat, cover, and let it simmer for 1 hour.
- Check the beef by trying a piece—it should be pretty tender by this point. Add in the potatoes and carrots, cover again, and simmer about 35 more minutes. If the stew isn’t thick at this point, you can mix one more Tbsp arrowroot starch with a few Tbsp water and stir it into the pot.
- Serve and ENJOY!! Store leftovers (if there are any) in the fridge.
