This beef stew is delicious and it isn’t a lot of work when you consider that you can make a large quantity and serve it for a few meals or freeze part of it for a later date. Served warmed up from the fridge, it tastes just as good as it does fresh.
I like to make stews because they’re economical. Grass-fed beef isn’t cheap, but I save money by using chuck, an inexpensive cut that is suitable for slow-cooking stews. The wine and tomatoes make it elegant enough to serve to guests.
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| Chuck Roast |
Ingredients
1 – 1½ kilo (2-3 pounds) chuck roast, cut into 5 cm. (2 inch) cubes, preferably grass-fed
5 tbsp unrefined coconut oil or other high smoke-point oil.
2 chopped onions
5 cloves of garlic, chopped
5 tomatoes cut in half and then sliced
2 glasses red wine
3 tbsp tomato paste
½ tsp. cumin powder
Salt to taste
Let’s Cook!
1. Heat the oil in a large pot.
2. Add enough meat to the pot so to more or less cover the bottom of the pot. Stir frequently. Remove the meat from the pot when all sides of the meat are browned. Repeat with the remaining meat.
3. Reduce the heat and add the sliced onions to the pot. Cook for 2 minutes, stirring occasionally.
4. Add the garlic and continue cooking, stirring occasionally until the onion is soft.
5. Add the sliced tomatoes, wine, tomato paste, cumin, beef, and salt.
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| Tomatoes Added to the Pot |
6. Bring to a boil, cover, then reduce heat, and cook over a low flame, stirring occasionally until the meat is very soft, about 2 to 2½ hours. Check that the meat doesn’t stick to the bottom of the pot.
Tip: If you don’t have enough liquid in the pot, add some water. If the sauce is too watery, let the stew cook with the lid off.
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| Beef with Tomatoes and Wine |
Enjoy!
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This post was shared with Real Food Freaks , Natural Family Awareness , Wise Antics of Life, Lolly Jane Boutique, Mangia Mondays, Melt in your Mouth Mondays, The Saturday Evening Pot, The Prarie Homesteader , The Nourishing Gourmet and Jo's Health Corner .
12 comments:
Looks yummy! When do you add the meat back into the pot? After the tomatoes and garlic cook down? Do you add any additional liquid (stock or water) before adding meat back into the pot?
Hi Jen,
I add the meat together with the tomatoes and wine. There's a lot of wine in the recipe, so you don't need any other liquid, unless you see that it is getting too dry.
This looks so delicious!
Thank you for your submission on Nourishing Treasure's Whole Health Weekend Link-Up.
Check back on Friday when the new link-up is running to see if you were one of the top 3 featured posts! :)
What a lovely, simple stew. I love making things I can freeze for those days when I don't know whether I'm coming or going. I like how you opted for coconut oil.
That sounds like a delicious dish. I love the subtle flavor coconut oil adds to meats.
With the strong flavors of the tomatoes and wine, I actually can't taste the coconut at all.
Thanks for linking your great post to FAT TUESDAY. Hope to see you next week!
http://realfoodforager.com/2011/09/fat-tuesday-september-13-2011/
This looks fantastic! I've been in a real soup mood lately. Last night I did a black bean and kielbasa - my boys really seemed to like it.
This seems simple enough. Will give it a go :) Thanks for sharing!
This looks so good!!!!!!
I have to give this a try.
Thanks for linking up to the Living Well Blog Hop on Jo's Health Corner. I hope to see you this Friday again.
could i do this in a crockpot? how would i do that?
I don't have a crockpot, so I couldn't tell you. A crockpot is on my wishlist!
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