RECIPE: “BEEF. IT’S WHAT’S FOR DINNER” STEW

Emily’s “Beef. It’s What’s For Dinner Stew” Recipe

 

Enjoy this hearty rich flavored beef stew recipe, perfect for easy dinner or meal prep! Packed full of veggies and protein this is sure to please the whole family! I have been perfecting this recipe over the years and this might be the BEST version yet!

Ingredients: (Serves 10…hellooooo leftovers!!!)

1 2 or 3lb beef roast (I use organic grassfed whenever possible)

5 Medium sized russet potatoes cubed

1 large onion cut into approx 1″ squares

4 to 6 garlic cloves minced

2 small to medium green peppers cut in approx 1″ squares

1 small bag of baby carrots

1 can of diced tomatoes

1 can of tomato paste

1 32oz beef broth

1/3 cup of soy sauce

1 Tbsp of worchestershire sauce

2 Tbsp of balsamic vinegar

3 4″ sprigs of fresh thyme

1 Tbsp of parsley (dried)

1 Tbsp of onion powder

1 Tbsp of garlic powder

1 bay leaf

1 tsp of cayenne pepper

1 tsp of black pepper

2 Tbsp of olive oil

2 Tbsp of flour

1 Tbsp of sugar or 2 Tbsp of raw honey

Directions: 

Put olive oil in the bottom of the large pot or crockpot. Salt and pepper both sides of your beef roast and place in the bottom of the pot or crockpot. Add garlic and onions, then potatoes and diced tomatoes. Add all other ingredients on top, stirring slightly and cook covered on medium heat in crock pot for 6-8 hours. If cooking on stove, turn temperature to medium low heat and cook covered for 4-5 hours.

I sometimes serve this over egg noodles but that is totally optional!

Enjoy!

 

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