Plan ahead to allow this stew to slow roast for 2 and 1/2 hours. It’s worth it. This is another husband-approved favorite in our family. Don’t tell anyone, but there’s tons of veggies in it, so it’s nutritionist-approved too.
Slow Roasted Beef & Carrot Stew
This could be done in the slow cooker. Just throw it all in the slow cooker and cook for 5 hours on high until the beef is tender.
- 1 head garlic, 12-15 cloves
- 2 red onions
- 2 tablespoons extra-virgin olive oil
- 8 carrots
- 1.5 pounds organic beef chuck, preferably grass-fed
- 1 teaspoon iodized sea salt
- 1/2 teaspoon ground black pepper
- 3 sprigs fresh rosemary, or 1 teaspoon dried rosemary
- 3 sprigs fresh thyme, or 1/2 teaspoon dried thyme
- 3 whole cloves
- 1 cup red wine, preferably organic
- 1/2 cup organic beef broth (gluten-free)
- 1 tablespoon organic tomato paste
- 1 large can (28 ounces) diced organic fire-roasted tomatoes
- 2 bay leaves
- Preheat the oven to 300 degrees.
- Smash and mince the garlic. Place in sauté pan. If you have a large saute pan that will go into the oven, that is ideal, but if not, a saute pan and an oven safe casserole dish will work fine.
- Dice onion and add to pan.
- Place the pan on stove on medium-high heat.
- Add olive oil. Stir garlic, onion and oil.
- Dice carrots and add to the pan. Stir.
- Cube beef into small, bite sized pieces. Add to the pan and stir.
- Sprinkle vegetables and meat with salt and pepper. Stir.
- Mince fresh herbs and add to the pan.
- Add cloves, tomato paste, diced tomatoes, broth and wine. Stir everything up. Add bay leaves.
- Turn up the heat to bring the stew to a boil. Once boiling, take it off the heat and transfer to an oven safe casserole dish. Place in the oven.
- Roast for 2 1/2 hours until the beef is quite soft.
- Remove the bay leaves and serve.
Gluten-free and dairy-free. This could be made a fantastic vegan stew by adding white beans in place of beef and cook on low for 5 hours.
Recipe from Nourishing Results, LLC
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