Slow-Cooked Beef Stew with Root Vegetables
June 21, 2025 • 0 comments
This hearty, slow-simmered beef stew is a comforting way to enjoy our grass-fed stew meat. Packed with tender chunks of pasture-raised beef, root vegetables, and savory herbs, it’s a nourishing one-pot meal perfect for cold nights or Sunday dinners. Simple ingredients, rich flavor, and soul-warming results.
- Prep Time:
- Cook Time:
- Servings: 4-6
Directions
Ingredients:
- 2 lbs Hunters Lake Ranch stew beef, cut into chunks
- 3 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 3 potatoes, peeled and diced
- 2 celery stalks, sliced
- 4 cups beef broth (preferably low sodium)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp flour (optional, for thickening)
Instructions:
- Heat oil in a large pot over medium-high heat. Brown beef chunks on all sides, then remove and set aside.
- Add onion and garlic to the pot and sauté until soft.
- Stir in tomato paste, thyme, and rosemary. Return beef to pot.
- Pour in beef broth, bring to a boil, then reduce heat and simmer covered for 1.5–2 hours until beef is tender.
- Add carrots, potatoes, and celery; simmer another 30–40 minutes until veggies are tender.
- For thicker stew, mix flour with a bit of cold water and stir in. Cook a few more minutes until thickened.
- Season with salt and pepper to taste. Serve with crusty bread or over mashed potatoes.
