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Dad's Beef Stew

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In my opinion - beef stew is comfort food at it’s finest. My dad would make this stew growing up (along with homemade bannock) pretty much whenever it was his turn to cook. It's hearty, flavourful, and everyone loves it! It’s also really easy to make. I made a couple tweaks to my dads original recipe, but it still carries it’s nostalgia with all the big chunks of beef and thick-cut veggies. For my twist on the original - I added smoked paprika for a rich smokey flavour, and rutabaga for a sweet earthy element.

The ingredients are basic and simple but come together perfectly, just my style. I like to keep it old school and use my dutch oven, but I’m sure it can also be made in the Instant Pot using the soup/stew setting. The secret is making sure to brown the meat, and remembering to scrape up the caramelized brown bits on the bottom of the pot! Letting the stew braise and slow cook in the oven also helps give more depth and dimension to the stew (also makes the beef very very tender. I braise for 1½ hours, but it could easily be left for 2 hours. I’m just impatient hehe).  

Feel free to adapt to your liking! Sometimes I also add sweet peas or green beans if I have them on hand, or cremini mushrooms. Serve with bread (or bannock. I’m still trying to create a fluffy gluten free bannock recipe of you guys). It always turns out delicious and comforting. I hope you like it!

 

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Dad's Beef Stew

Ingredients:

  • 2 tablespoons avocado oil or extra-virgin olive oil
  • 1 pound stewing beef
  • 1½ tablespoons arrowroot starch
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 3 medium carrots, chopped
  • 3 celery ribs, chopped
  • 3 cups beef broth
  • 1 tablespoon coconut aminos
  • 1 tablespoon red wine vinegar
  • ½ cup crushed tomatoes (passata)
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 2 teaspoons smoked paprika
  • 1 large white potato, cubed
  • 1 small rutabaga, peeled and cubed
  • ¼ cup fresh parsley, plus more to garnish
  • salt and pepper

 

Method:

  1. Preheat oven to 350℉.
  2. Over medium-high heat, add the avocado oil or extra virgin olive oil to a large dutch oven.
  3. Season the beef with a generous pinch of salt and pepper and sprinkle with arrowroot starch.  Add the beef to the pot and cook until all sides are browned and caramelized. Brown in 2 batches if necessary to avoid overcrowding the meat. 
  4. Remove the beef from the pot and set aside. Turn the heat down to medium and add the onion, garlic, carrots, and celery. Saute until onions are slightly softened and translucent, about 3-5 minutes.
  5. Add the broth to the pot along with the browned beef. Using a wooden spoon,  scrape up any brown bits (fond) from the bottom of the pot. Add the coconut aminos, red wine vinegar, tomato paste, thyme, oregano, paprika, potato, and rutabaga. Stir until well combined.
  6. Cover with a lid and place the dutch oven in the oven for 1½-2 hours, stirring once halfway through.When cooking time is up, the beef and potatoes should be very tender, and broth should be thick. Garnish with parsley and season with salt and pepper to taste.

Instant Pot time suggestion: Manual Pressure 20 minutes + quick release method 

Slow Cooker time suggestion: Low 7-8 hours. I would still reccomend browning the meat for more flavour before adding it to the slow cooker. 

2 comments


  • Kirsten Buck |

    350 degrees F. (It’s step 1 under “method”) Happy Cooking! :)


  • Asa |

    What temp do you put the oven to?


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