Everyone needs a go-to beef stew recipe. I got this one from my mother-in-law, which means it’s good. The meat is tender and it’s very flavorful–two things some beef stews are lacking. Because of the slow cook time, this recipe is also very good with venison or elk meat. The meat has time to tenderize and it’s delicious. Enjoy!
Author: Two Thirds Cup
Serves: Serves 6
- 1 Tbsp extra-virgin olive oil, lard, or tallow
- 1 lb grass-fed beef, venison, or elk, cubed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 bay leaves
- 2 tsp unrefined sea salt
- 1 tsp pepper
- 1 tsp paprika
- dash allspice
- 2 tsp organic worcestershire sauce
- 8 cups hot water
- 1½ cups sliced carrots
- 3 cups diced potatoes
- 4 Tbsp organic cornstarch (optional)
- Heat oil or fat in a large pot over medium heat.
- Add cubed beef or elk and thoroughly brown meat, about 5 minutes.
- Dice onion and add to pot.
- Mince garlic and add to pot.
- Add bay leaves, salt, pepper, paprika, allspice, worcestershire sauce, and water to the stew.
- Cover and simmer on low for 1½ hours or until meat is tender, stirring occasionally to keep from sticking.
- Remove bay leaves.
- Add sliced carrots and diced potatoes to the stew.
- Cover and continue cooking for about 15 minutes or until vegetables are tender.
- To thicken broth, mix 4 Tbsp organic corn starch with 4 Tbsp cold water until smooth, stir it in to simmering broth.
Leave a Reply