TENDER STEW WITH VEGETABLES - Recipe for Tender Beef Stew

beef chuck

🥗Healthier: lean beef

💰Cheaper: beef shank

Lean beef has less fat, while beef shank is often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen mixed vegetables

Sweet potatoes are more nutritious, while frozen vegetables can be more budget-friendly.

Select a piece of meat that has some toughness and fat, suitable for stew.

Cut the meat into small chunks, about the size of typical stew pieces.

Heat a comfortable pot, preferably a cast iron pot, with two swirls of olive oil.

Lightly flour the meat pieces individually to help with browning.

Add the floured meat to the pot and let it brown for about 2 minutes without touching it.

Once browned, add chopped celery, carrots, and onion to the pot.

Stir the vegetables and meat together and let them brown for about 3 to 4 minutes.

Moisten the mixture with a glass of red wine and let it evaporate.

Cover the ingredients with water or broth, ensuring it just covers the meat without making it soupy.

Optionally add 1 tablespoon of tomato concentrate or canned tomatoes, and season with salt and pepper.

Add a bay leaf and optionally 2 cloves or rosemary for flavor.

Chop the potatoes into large pieces and add them to the pot.

Bring the stew to a boil, then reduce the heat to low and let it simmer for at least 2 hours, stirring every 10 minutes.

Check the stew after 30-40 minutes to ensure it is not drying out or sticking to the pot.

If desired, add roasted peppers, mushrooms, or peas about an hour before the stew is done cooking.

Cooking Techniques

Equipment Needed

Spice Level: