As much as I try to be healthy this time of year, my cravings always tend to steer me towards warm and comforting food rather then fresh salads. Stew is one of my favourite comfort foods, and by omitting potatoes and packing it full of veggies, it can be both healthy and hearty.
There are three components to a good beef stew, first and foremost, the cubes of beef need to be so tender they practically melt in your mouth. Secondly is the vegetables which should hold their shape and be cooked through but not mushy (I don’t think there is anything worse then mushy carrots, ugh!). The final component is the broth, which should be rich in flavour, causing you to slurp out every last drop from the bowl. I can confidently say that this stew ticks all three boxes, super tender meat, vegetables that are only added half way through cooking to ensure they are not overdone, and a deliciously flavourful broth.
I like making big batches of this soup, taking some of it to work for lunch and freezing the remainder in small portions for an easy weeknight dinner.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 800 g beef cut into small cubes
- 2 tsp oil
- 2 tbsp almond flour
- salt and pepper
- 1 1/2 cup shallots cut into chunks
- 1 clove garlic
- 1 cup red wine
- 1 tbsp tomato paste
- 5 cups beef broth
- 2 bay leaves
- 1 tsp thyme
- 2 1/2 cups butternut squash cut into small cubes
- 1 1/2 cups carrots diced
- 2 cups leeks
- 2 cups mushrooms
- 2 cups cellery
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Combine the almond flour, salt and pepper in a dish. Toss the cubed beef in the almond flour
Heat the oil on medium high heat in a large oven proof pot. Working in batches,brown the cubed beef on all sides, and then set aside in a dish.
Once all of the beef has been cooked, add the shallots and garlic to the pot and cook for 5 minutes, once the shallots have softened, stir in the red wine, tomato paste and beef broth.
Return the beef to the pot along with 2 bay leaves and then place the pot in the oven to cook covered for 1 hour.
After an hour, add the vegetables to the pot and cook for another 45 minutes, if the mixture begins to thicken too much, add another cup of beef broth. The stew is ready once the beef is tender and the butternut squash and carrots are cooked through.
To serve, ladle into bowls and sprinkle with parsley. Enjoy!