{recipe} Beef Stew

Fall and stew or soup for that matter goes hand in hand.  We have been enjoying so much fall weather (it is not the norm) for where we live, so we have been soaking it all up.  We seem to be simmering soup or stew daily, and this recipe is my all time favorite.  It is fun to make, and delicious to eat.

BEEF STEW:
Adapted from the The Homemade Pantry cookbook.
* serves 6-8

2 lbs beef stew
1/2 cup whole wheat flour (I use King Arthur white whole wheat flour)
3 tbsp paprika
1 tsp Celtic sea salt
1 tsp black pepper
3 tbsp ghee + more if needed
6 large carrots, peeled and cut into 1 inch coins
1 large yellow onion, sliced
4 garlic cloves, minced
1 leek (green & white parts), cut into 1 inch pieces
2 tbsp tomato paste
4 large potatoes, peeled and quartered
2 cups chicken stock (homemade or store-bought)
1/2 cup of diced green chillis
2 dried bay leaves
1 tbsp dried parsley
1 tbsp dried thyme
10 whole cloves

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Preheat the oven to 275℉.

Using a colander, rinse the meat with cold water.  Pat the beef completely try with paper towels.  In a medium mixing bowl, whisk together the whole wheat flour, paprika, celtic sea salt, and black pepper.  Toss the meat into the flour mixture, and stir around until evenly coated.

Heat 2 tablespoons of ghee in a dutch oven over medium heat.  Take one piece of meat at a time and make a single layer in the dutch oven.  Working in batches brown the meat for 2-3 minutes on each side, transfer the meat onto a plate.  Add more ghee as needed.

Once all the meat have been browned add the carrots, onion, leek, and garlic to the dutch oven.  Shuffle the veggies around, and saute for about 5 minutes.  Add the tomato paste and stir around for another minute, add the potatoes.

Add the stock, bring to a gently boil and make sure to scrape all the bits and pieces from the bottom of the dutch oven - this is where the bold flavor comes from.  Add the meat back to the dutch oven, and stir in the green chili.  Add more stock of water until the mixture is almost covered with liquid.

Add the parsley, thyme, cloves, and tuck in the bay leaves.  Cover the dutch oven and transfer to the oven.  Slow cook the beef stew for 4-5 hours.

Once the beef stew done cooking, add salt and pepper to taste, and remove the bay leaves.

Serve warm or rice.

Keep the beef stew in an airtight container in the refrigerator for up to 4 days - it taste even better on day 2.

Freezer friendly: This beef stew freezes beautifully.  Cool beef stew completely.  Divide beef stew among freezer friendly mason jars (I like using these jars because it is a perfect serving size for one person.) Make sure to leave a little room at the top of the jar, for the beef stew to expand once frozen.  Using painters tape (or any other label of choice), label the jar (content and date.) Freeze for up to 6 months.