There’s something extra special about stew this time of year. Stew is nostalgic for me because my mom always used to make it for us when I was a kid. This recipe was a collaborative effort between Rusty and me, with all the flavors of the season and beef stew meat courtesy of Wild Pastures.
I love that we have a freezer full of Wild Pastures meat that’s sourced from the highest quality small family US farmers, who care for the animals and the planet. That’s a combination for meat that’s not only good for our bodies, but also better for the planet.
This recipe will be on repeat all season long. It’s so simple to make, so soul warming, and I swear the flavors just get better each night as leftovers. We enjoyed this 3 nights in a row, and no one was sick of it. I hope you enjoy it too!
So, cheers to a new season, nourishing and soul-warming stew, and the flavors of fall.
Edited to add: this recipe has an extra special place in my heart now. It’s the New Years Eve meal we had around a campfire (along with sourdough focaccia), just a couple hours before I went into labor with our Indie girl (hear that story here). I was nourished body and soul for her incredible home birth, and I am so grateful.
ENJOY!
simple soul warming
WHAT YOU NEED:
- 1 tablespoon ghee or avocado oil
- 2 teaspoons sea salt + plenty more to taste
- 2 pounds grass fed beef stew meat (or elk, venison, bison, etc) – we love Wild Pastures stew meat!
- 3 carrots, sliced
- 3 celery stalks, chopped
- 1 yellow onion, diced
- 2-3 potatoes, cubed
- 1/2 bag organic frozen peas
- 1/4 cup red wine (may I suggest Scout and Cellar, so you can have a glass and enjoy while you cook!)
- 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
- 2 bay leaves
- approximately 1.5 cups bone broth (enough to almost cover the contents of your stew but not completely submerge)
- 1 teaspoon organic corn starch or tapioca flour
- 1/4 cup milk or cream
WHAT YOU DO:
- set a large dutch oven or pot to medium high heat and add ghee or oil.
- once hot, sprinkle stew meat with sea salt and then to pot, allowing to sear, and the flip until each piece is seared on all sides.
- remove meat from pot, leaving juices, add a little more fat if needed, and then your onions, cooking until translucent.
- add celery and carrots, stirring until just cooked, and then pour in your wine, scraping the bottom of the pot to get all the delicious flavor up.
- cook down the wine for about a minute, and then stir in your potatoes and the stew meat.
- sprinkle in sage and thyme and then pour in bone broth, until about 1/4 inch from the top of the pot contents.
- add bay leaves, and then cover, allowing to simmer for 2.5-3 hours, until meat is fall apart tender.
- now stir in your peas and milk or cream, followed by a sprinkle of the cornstarch or tapioca flour at a time, stirring as you do, until you get your desired consistency (we like it a little thick).
- serve hot, perhaps with a slice of buttery sourdough or the sourdough dinner rolls from Festive & Fermented (our new Winter Solstice tradition!), and ENJOY!
This will be a staple all season long. I hope you love it too! Happy soul warming. I hope you enjoy this one as much as I do! If you make it, I’d love to hear your thoughts or see a photo! Tag @laura.radicalroots.
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