Slow Roasted Beef & Carrot Stew

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.

Ingredients

  • 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

Instructions

  1. Preheat the oven to 300 degrees.
  2. 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.
  3. Dice onion and add to pan.
  4. Place the pan on stove on medium-high heat.
  5. Add olive oil. Stir garlic, onion and oil.
  6. Dice carrots and add to the pan. Stir.
  7. Cube beef into small, bite sized pieces. Add to the pan and stir.
  8. Sprinkle vegetables and meat with salt and pepper. Stir.
  9. Mince fresh herbs and add to the pan.
  10. Add cloves, tomato paste, diced tomatoes, broth and wine. Stir everything up. Add bay leaves.
  11. 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.
  12. Roast for 2 1/2 hours until the beef is quite soft.
  13. Remove the bay leaves and serve.

Nutrition Details

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.

http://www.nourishingresults.com/slow-roasted-beef-carrot-stew/

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