How to Make Vegetable Beef Stew | Hilah Cooking

beef stew meat

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder provides a similar texture.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth reduces calories and can be made easily.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and works well for sautéing.

Season 2 lbs of beef chuck with salt, pepper, paprika, and flour (optional for gluten-free).

Add about 1 tablespoon of bacon fat to a pan and heat it up.

Brown the beef in a single layer for 3-5 minutes per batch, transferring browned meat to a bowl.

Deglaze the pan with about 2 tablespoons of liquid from the bottom, scraping up the fond.

Add chopped carrots, celery, and onions to the pan and sauté briefly until softened.

Add chopped potato and turnip (skin on for turnip, peeled for potato) to the pan.

Combine the browned meat and any juices with the vegetables in the pan.

Add minced garlic, a bay leaf, thyme, and oregano to the mixture.

Pour in 1 quart of beef broth and 2 cups of homemade beef stock, bringing it to a boil.

Reduce heat and let simmer for 1 to 2 hours until everything is tender.

After an hour, add 1 cup of green beans and simmer for another 15 minutes until tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens