Today I am so excited to share one of my all time favorite recipes! It takes about 15 minutes to assemble in the morning and cooks all day in a crock pot or Dutch oven. When you return in the early evening your home will be wafting with the smell of this delicious and nutrient-dense stew, which will almost be ready to serve.
You will need:
2 lbs. of grass-fed stewing beef
1 cup of red wine (for marinating the beef, alcohol will evaporate)
1 Jar of whole peeled tomatoes (about 18 ounces)
4 to 5 Tbsp. tomato paste
1 medium sized onion diced
2 to 3 cloves garlic minced
1/2 tsp. whole cloves
1/2 tsp. whole peppercorns
1 bunch fresh thyme
2 to 4 cups chicken or beef stock (I use homemade chicken broth which I prepare ahead of time in large batches and store in the freezer)
1 bunch carrots (peeled and chopped)
4 to 5 small potatoes (diced)
sea salt and pepper to taste
*Use organic ingredients where possible
Marinate the beef in the red wine, and refrigerate overnight in a covered container. Early the next morning, assemble the remaining ingredients (except the potatoes and carrots), in a Dutch Oven or flameproof casserole dish, adding in the beef and wine mixture. Cook in a 250 degree oven for 8 to 12 hours. You can also use a crockpot set at medium temperature.
Add the carrots and tomatoes and cook for an additional one and a half to two hours, or until the vegetables are soft.
Season with sea salt and freshly ground pepper to taste.
Makes about 4 to 5 large servings.
Recipe adapted from Nourishing Traditions by Sally Fallon.
Photos taken by me.
Please let me know if you like the recipe and if you have any favorite slow-cook recipes you’d be willing to share.
Thank you so much for stopping by!