Beef Stew

If you are a meat and potatoes lover, this recipe is definitely for you.

I grew up eating some type of meat and potatoes dish all the time. 

Whether it was a burger and fries, meatloaf and mashed potatoes, or whatever, it was always on my plate in some form.

A lot of times, when you think of meat and potatoes, it can be quite a heavy dish without a lot of nutrition. 

Sure, you get protein and starchy carbs, but a lot of times, there is no source of vegetables.

When you make a stew, it is a great way to make a hearty and warming meal that is also full of delicious vegetables. 

With carrots, celery, and greens (optional), this amazing beef stew recipe courtesy of My Heart Beets is a well-rounded dish that will keep you full for hours!

As a bonus, this recipe yields a ton of leftovers, which are great for easy weekday meals.

Check out the recipe below:

Ingredients:

• 2 tablespoons avocado oil

• 1 pound beef stew meat

• 1 onion, diced

• 3 garlic cloves, minced

• 1 serrano, seeded and chopped

• 1 teaspoon salt

• 1 teaspoon paprika

• ½ teaspoon freshly ground black pepper

• ¼ teaspoon cardamom

• ¼ teaspoon cinnamon

• ¼ teaspoon oregano

• Big pinch of nutmeg

• ¼ cup red wine

• 4 – 6 cups beef or chicken broth*, divided (I used beef broth for this one)

• 3 large carrots, chopped

• 2 stalks celery, chopped

• 4 gold potatoes, cubed

• 1/2 cup of mixed greens (spinach and kale are great additions)

• Cilantro, optional

Directions:

1. Heat the oil in a dutch oven over high heat (a regular pan will work as well).

2. Add the beef and sear on all sides for about 5 minutes.

3. While the beef is cooking, begin chopping your vegetables.

4. In a separate pan, set your heat to medium, add the onions, garlic, serrano and saute for 5 minutes.

5. Next, add the carrots, celery and potatoes to the pot and saute until the veggies are soft.

6. Add the spices, stir for a minute, then add the red wine and deglaze the pan.

7. In a stock pot (I use a cast iron ceramic one here), add 4 cups of broth, bring the pot to a boil then reduce to low heat. Add the meat and vegetables. Cover and cook for 1 hour, checking the pot at the halfway mark. If the broth has reduced too much, add the remaining broth.

8. To thicken the stew, mash some of the potatoes right in the pot and mix well.

9. Garnish with cilantro if desired and enjoy!

PS: This tastes really good when you dip it with crusty sourdough bread! 

PPS: Looking for recipes to combat your food sensitivities, but don't know how to prepare them?

I have 55 all-new recipes that I've modified to be gluten-free and dairy-free.

Each recipe can be modified to fit your dietary needs.

Contains recipes for appetizers, breakfast, lunch, dinner, dessert, and crockpot.

As a bonus, I have included tips for some food swap ideas.

Ditch the takeout and bring the food back to your kitchen with my easy, healthy, affordable meals.