Clean Eating Winter Beef Stew is the perfect meal on a cold night! It’s filled with beef and vegetables sure to please a hungry family.
I woke up on Sunday morning to 65 degree temperatures. I mean, seriously. It’s mid November in the Midwest. This never happens!! But I was excited. I was headed to the Bears game and couldn’t believe I wouldn’t be bundling up in my winter gear. We knew of the high chances of rain, we packed a couple ponchos so we were prepared.
Right after kick off, rain decided to show up. Great timing, rain! It was kind of funny though… everyone whipped out their ponchos at the same time. The wind was so strong, some ponchos ended up in the air instead of on cheering fans. Well into the first quarter of the game, the game was stopped. Mother Nature was angry. Bears and Ravens fans were asked to hang out in the concourse because the seats were no longer safe. We waited well over a hour until we got back into game mode. A sun shining brightly ushered us back to our seats and it was still warm! This is GREAT I thought to myself….. then it happened.
In a span of 10 minutes, it got cold! I got bamboozled by Mother Nature, yet again. No coat, no gloves, no hat.. If there was a TV in the bathroom, I would’ve gladly hung out there. The winds started up again and so did another storm. I wondered if this game would ever end so I could go home and take a hot shower. I wanted something comforting to eat.
Besides craving soup when it’s cold, I love eating a hearty stew. Since I’ve been clean eating, I wanted to create a beef stew I could enjoy this winter. Do you like stew? I learned an awesome tip from Cooking Light in the December issue! Usually, I’ll buy beef stew chunks at the butcher…thinking its a great time saver. Well, one of the musts of an amazing stew is you need to brown meat cubes first, and then simmer them until tender. I usually end up over crowding the pan, and I end up with chewy stew meat. No Thanks.
When making a stew, start with a larger, pot roast–sized chunk of meat and sear the whole thing in a hot Dutch oven. Remove from the pan, let it cool for a few minutes and then cut into bite sized pieces. The chunks aren’t browned on all surfaces, but those browned flavor compounds are water soluble, which means that over the course of stewing, they’ll spread around the pot from the more concentrated areas to the less, flavoring every bite.
If you’re wanting to eat clean and still enjoy a comfort meal, give this Winter Beef Stew a try!! And don’t forget the helpful tip when it comes to browning the meat. You’ll end up with perfectly tender stew meat everytime!!
- 1-2 tbsp vegetable oil
- 2 lb Choice Beef Chuck Pot Roast, trimmed of fat
- Salt & pepper
- 1 onion, diced
- 4 garlic cloves, minced
- 1 tbsp paprika
- 2 tsp cayenne pepper
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 2 tbsp tomato paste
- 2 tbsp flour ( I used whole wheat)
- 4 tbsp apple cider vinegar, divided
- 2.5 cups low sodium vegetable broth
- 2 large carrots, diced
- 1 sweet potato, peeled and diced
- 3 celery stalks, sliced
- 3 portobello caps, cleaned and chopped
- In a large dutch oven pot, add oil and set temperature to medium. Season beef with salt and pepper. Add to pot and sear on all sides. Remove from pot and cut beef into cubes. Set aside.
- Stir onion and garlic in the pot. Cook for 5 minutes. Add paprika, cayenne, thyme, rosemary and tomato paste. Stir and cook until paste is well combined. Add flour; stir constantly for 3 minutes. Pour in 2 tbsp vinegar and broth. Add in meat. Bring to a boil and reduce to a simmer, cover pot and cook for 1 hour and 15 minutes.
- Add carrots. Cover and simmer for 30 minutes. Add potatoes, cover and simmer for another 15 minutes. Add celery, cover and simmer for 5 minutes.
- In a separate skillet, add portobellos and remaining 2 tbsp of vinegar. Reduce vinegar by half. Pour portobellos and vinegar into stew. Stir and combine. Remove from heat and eat!