Hearty Beef Stew
This hearty recipe using Organic Prairie Stew Meat is an easy one-pot recipe for any home cook to enjoy! Beef stew is a classic comfort food and can be savored as an easy dinner for a quiet night in or for entertaining company. This recipe is a little healthier spin on a classic!
Hearty Beef Stew
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Servings
2 to 4
Prep Time
30 minutes
Cook Time
2
This hearty recipe using Organic Prairie® Stew Meat is an easy one-pot recipe for any home cook to enjoy! Beef stew is a classic comfort food and can be savored as an easy dinner for a quiet night in or for entertaining company. This recipe is a little healthier spin on a classic!
Ingredients
-
1 pound Organic Prairie® Stew Meat
-
2 teaspoons kosher salt
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 3 large shallots, peeled and quartered
- 3 stalks celery, cut in half moons, bright yellow leaves picked and set aside
- 1 large carrot, peeled and cut on a bias “stew cut” 1 large parsnip, peeled and cut on a bias “stew cut” 1 small rutabaga, cut into 1⁄2-inch rustic chunks
- 1 pound baby Yukon Gold potatoes
- 5 cloves fresh garlic, peeled and smashed
- 4 sprigs fresh thyme
-
4 tablespoons Organic Valley® Ghee, divided
- 4 tablespoons tomato paste
- 3 tablespoons balsamic vinegar
- 2 quarts beef bone broth, divided
- 2 tablespoons tapioca flour
- 1⁄4 cup pumpkin seeds,
- toasted then roughly chopped
- 3 tablespoons fresh parsley, chopped
- Zest of one lemon
- 1 tablespoon fresh horseradish, micro-zested
- 2 tablespoons chopped celery heart leaves, previously set aside
Directions
Preheat oven to 350°F. In a small mixing bowl season Organic Prairie Stew Meat with the salt, ground black pepper and smoked paprika and set aside. While stew meat is marinating, peel and cut shallots, celery, carrot, parsnip, rutabaga and baby potatoes.
- Heat medium-sized Dutch oven pot on stovetop on medium- high heat and add 2 tablespoons of ghee. Brown vegetables
- with the garlic and fresh thyme sprigs. Once the vegetables are browned remove from the Dutch oven pot and set aside. Add the additional 2 tablespoons of ghee to the pot and add stew meat.
- Brown the stew meat on medium-high. Once the meat is nice and brown, add the tomato paste, mix well and deglaze pan with balsamic vinegar and 1 quart of beef bone broth. Cover with lid and place in oven for 1 hour and 30 minutes. After 1 hour and 30 minutes, add tapioca flour to the remaining quart of beef bone broth, whisk well and add to Dutch oven pot along with the vegetables set aside.
Return to oven for the remaining hour. While stew is in the oven, mix toasted pumpkin seeds, fresh parsley, lemon zest, horseradish and celery heart leaves in small container and set aside, this will garnish the finished stew. When stew meat and vegetables are tender, ladle into bowls and garnish.
