If you are a meat and potatoes lover, this recipe is definitely for you.
I grew up eating some type of meat and potatoes dish all the time.
Whether it was a burger and fries, meatloaf and mashed potatoes, or whatever, it was always on my plate in some form.
A lot of times, when you think of meat and potatoes, it can be quite a heavy dish without a lot of nutrition.
Sure, you get protein and starchy carbs, but a lot of times, there is no source of vegetables.
When you make a stew, it is a great way to make a hearty and warming meal that is also full of delicious vegetables.
With carrots, celery, and greens (optional), this amazing beef stew recipe courtesy of My Heart Beets is a well-rounded dish that will keep you full for hours!
As a bonus, this recipe yields a ton of leftovers, which are great for easy weekday meals.
Check out the recipe below:
- 2 tablespoons avocado oil
- 1 pound beef stew meat
- 1 onion, diced
- 3 garlic cloves, minced
- 1 serrano, seeded and chopped
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cardamom
- ¼ teaspoon cinnamon
- ¼ teaspoon oregano
- Big pinch of nutmeg
- ¼ cup red wine
- 4 – 6 cups beef or chicken broth*, divided (I used beef broth for this one)
- 3 large carrots, chopped
- 2 stalks celery, chopped
- 4 gold potatoes, cubed
- 1/2 cup of mixed greens (spinach and kale are great additions)
- Cilantro, optional
- Heat the oil in a dutch oven over high heat (a regular pan will work as well).
- Add the beef and sear on all sides for about 5 minutes.
- While the beef is cooking, begin chopping your vegetables.
- In a separate pan, set your heat to medium, add the onions, garlic, serrano and saute for 5 minutes.
- Next, add the carrots, celery and potatoes to the pot and saute until the veggies are soft.
- Add the spices, stir for a minute, then add the red wine and deglaze the pan.
- In a stock pot (I use a cast iron ceramic one here), add 4 cups of broth, bring the pot to a boil then reduce to low heat. Add the meat and vegetables. Cover and cook for 1 hour, checking the pot at the halfway mark. If the broth has reduced too much, add the remaining broth.
- To thicken the stew, mash some of the potatoes right in the pot and mix well.
- Garnish with cilantro if desired and enjoy!
PS: This tastes really good when you dip it with crusty sourdough bread!
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Contains recipes for appetizers, breakfast, lunch, dinner, dessert, and crockpot.
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