Hearty Winter Beef Stew | One Pot | Kravings

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often less expensive and can be a leaner option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes are more nutritious.

Cut 2 lbs of brisket into bite-sized chunks.

Season the beef with salt to taste and 2 tbsp of all-purpose flour, mixing well to coat.

Heat 1/4 cup of olive oil in a Dutch oven or heavy oven-safe pot.

Brown the beef in batches until nicely colored, then remove and set aside.

Add 1/4 cup of butter and 2 tbsp of olive oil to the same pot.

Add 3 tbsp of crushed garlic and let it soften without browning.

Add 1/2 cup of onion petals (from 2 small onions), 2 tbsp of sliced green chilies, 1/2 cup of mushrooms, 1/2 cup of carrots, 1/2 cup of celery, and 1/2 cup of potatoes. Mix well.

Return the browned beef to the pot.

Add 2 tbsp of thyme leaves, 2 tbsp of chopped rosemary leaves, 4 tbsp of Worcestershire sauce, 2 tbsp of tomato paste, and 4 cups of beef broth. Optionally add 1 cup of red wine or pomegranate juice.

Season with salt to taste, cover, and let simmer on the stove for 30 minutes.

Uncover and add 1 tsp of garlic powder, 1 tsp of onion flakes, 1 tsp of paprika, and 1 tsp of freshly cracked pepper.

Transfer the Dutch oven to a preheated oven at 350°F and cook for 2 hours if using chuck or up to 3 hours if using brisket, stirring occasionally until the beef is tender.

Garnish with fresh parsley, thyme, and rosemary, and finish with a splash of Tabasco.

Cooking Techniques

Equipment Needed

Spice Level: