Hearty and cheap! This recipe is ideal for weekly meal prep or can be made ahead when hosting. It is delicious, robust and economical as it is made with stew meat, otherwise known as the cheaper cuts of beef. I often serve it with skillet cornbread or dinner rolls. Bon appétit!!
Makes 8 servings
3 to 4 lbs organic, grass-fed beef stew meat, cut into 1” pieces
About 1/3 cup olive oil
1 large onion, finely chopped
4 ribs celery, finely chopped
2 carrots, finely chopped
2 leeks, thinly sliced
8 cloves garlic, crushed
4 oz mushrooms, chopped
1/4 cup tomato paste 1 cup red wine
3 large tomatoes, chopped
1/4 cup red wine vinegar (or balsamic)
3 cups beef broth
3 bay leaves
1 tsp dried thyme
1/3 cup fresh parsley, chopped
- After cutting your beef, pat it dry with a paper towel and season heavily with salt and Heat the olive oil in a Dutch oven or large soup pot over high heat and brown meat in batches. Don’t skimp on this step. The better you brown the meat, the more tender it will become and the more flavor it will give to your soup. Once browned, set aside the beef to a large bowl.
- Reduce the heat to medium, add the onion, celery, carrots, leeks, garlic and mushrooms. Season with salt and pepper, and cook for 5 to 10 minutes, stirring occasionally.
- Stir in the tomato paste. Return the beef to the pot and add the wine, tomatoes, and vinegar and bring to a Let boil for 3 minutes.
- Add the broth, bay leaves and thyme and Cook on medium-low heat for 2 to 3 hours, till the meat is very tender and the broth is rich.* The longer the better.
- Remove from heat, let cool for 15 minutes, serve and garnish with parsley.
*You can also cook the stew in the oven at 325ºF for 3 to 5 hours, rather than over the stove.