Hearty, Cold-Weather Beef Stew
It’s autumn. The weather is getting cooler, and if you or someone you love is a “meat ‘n potatoes” guy, this delicious, hearty, cold-weather beef stew may be the best gifts of the season. My husband and daughter raved about it for days and I’ve made it for company to enthusiastic praise, which was accompanied by many trips back for seconds (and sometimes thirds—the lesson here is that you can’t make too much!)
It’s perfect for a Sunday night dinner and can be fancy enough for a celebratory or holiday meal with your family.
Halve the recipe if you’re making it for a smaller group, or keep it as is if you want leftovers… and after you try this meal, you WILL! The flavors only get richer over night.
The prep work is easy and takes about 25-30 minutes, but the roast takes a long time to cook (factoring in the time it will need to get to room temperature). Plan on taking the roast out of the refrigerator approximately 7-8 hours before dinner will be served.
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RECIPE
Hearty Autumn beef chuck stew
Serves 8 (See visual recipe below)
Ingredients
4 lb grass-fed boneless beef chuck roast
Salt and freshly ground black pepper
2 TBS grass-fed butter, unsalted
2 yellow onions, cut into wedges (6 per half)
6-8 cloves rested garlic, minced (make sure your garlic is not from China. Pesticides such as methyl bromide are heavily used in Chinese garlic production. Not only do they give the garlic an unpleasant aftertaste, but they are not safe to ingest.)
5 thick organic carrots, halved
2 organic celery stalks, cut into large chunks
1 large organic Russet or Yukon Gold potato, cut into large chunks (omit for Paleo, Keto)
3-4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
8 black peppercorns
1 glass jar of Bionaturae Organic Tomato Paste (7 oz)
1 cup red wine
1 glass jar of Jovial Organic Whole Peeled Tomatoes in glass
4-6 cups homemade beef bone broth or Fire and Kettle Grass- Fed Beef Broth (Get 10% off with code NEWTRITIONNY)
Directions
Take the chuck roast out of the fridge and rest it until it is room temperature (about 45-60 minutes).
Chop and prep all the veggies and spices.
Preheat oven to 350˚F and pat the chuck roast dry with paper towels.
Season the roast generously on all sides with salt and freshly ground pepper.
Place the butter and avocado oil in a large Dutch oven over medium-high heat. Once the butter melts and the oil gets hot, sear the roast on all sides until golden brown (about 2-3 minutes per side).
Remove the roast from the pot and set aside.
In the same pot, toss together the carrots, onions, celery, potato, thyme, rosemary, bay leaves, and black peppercorns. Brown the veggies, stirring periodically (about 3-5 minutes).
Add the minced garlic and cook for 1 more minute, stirring to distribute the garlic and keep it from burning.
Stir in the tomato paste and continue to cook for another 2 minutes, stirring every 30 seconds or so.
Add the red wine and deglaze the pan, scraping up the brown bits from the bottom. Cook for another 3 minutes.
Stir in the tomatoes with the juice and continue cooking for another 1-2 minutes.
Place the seared roast back into the pot, nestling it among the veggies.
Pour in the beef bone broth, making sure to submerge everything in the pan, and transfer to the oven.
Cook until the roast is tender and shreds easily (about 4-6 hours). The longer it cooks, the more tender and tasty it will be.
Remove from the oven, season with more salt and pepper if necessary, and serve hot with the veggies or over mashed potatoes, because this gravy is to die for!
visual RECIPE
Take the chuck roast out of the fridge and rest it until it is room temperature (about 45-60 minutes).
Chop and prep all the veggies and spices.
Preheat oven to 350˚F and pat the chuck roast dry with paper towels.
Season the roast generously on all sides with salt and freshly ground pepper.
Place the butter and avocado oil in a large Dutch oven over medium-high heat. Once the butter melts and the oil gets hot, sear the roast on all sides until golden brown (about 2-3 minutes per side).
Remove the roast from the pot and set aside.
In the same pot, toss together the carrots, onions, celery, potato, thyme, rosemary, bay leaves, and black peppercorns. Brown the veggies, stirring periodically (about 3-5 minutes).
Add the minced garlic and cook for 1 more minute, stirring to distribute the garlic and keep it from burning.
Stir in the tomato paste and continue to cook for another 2 minutes, stirring every 30 seconds or so.
Add the red wine and deglaze the pan, scraping up the brown bits from the bottom. Cook for another 3 minutes.
Stir in the tomatoes with the juice and continue cooking for another 1-2 minutes.
Place the seared roast back into the pot, nestling it among the veggies.
Pour in the beef bone broth, making sure to submerge everything in the pan, and transfer to the oven.
Cook until the roast is tender and shreds easily (about 4-6 hours). The longer it cooks, the more tender and tasty it will be.
Remove from the oven, season with more salt and pepper if necessary, and serve hot with the veggies or over mashed potatoes, because this gravy is to die for!
ABOUT THE AUTHOR
Victoria Gregory is an Integrative Nutritionist and founder of NEWTRITION NEWYOU. Her focus—whether with private clients, readers of her blog, or her followers on social media— is whole body wellness, incorporating whole-food nutrition, supplementation, exercise, toxin-free living, and mindset coaching. Victoria’s personal mission is to help make the world a healthier place, one person at a time, and she has helped thousands of people find joy and self-love through better eating habits and mindfulness. Learn more about Victoria.
