Beef Stew with Potatoes & Carrots Recipe
As fall approaches, I start craving classic comfort foods, like Beef Stew. This Beef Stew Recipe, made with farm fresh beef, from a small farmer just down the road (Sage Mountain Farm) is a classic you can enjoy without the guilt! Our animals are raised humanly without all the chemicals- antibiotic free and without added hormones.
At Sage Mountain Farm, our mission is to actively participate in the creation of a sustainable agrarian culture that restores, conserves, and maintains the productivity of our lands. We practice a polyface approach to facilitate decisions about our pastures and processes that help to sustain the whole community. We honor the understanding and application of processes whereby resources are managed to promote biological diversity and thus producing a healthy and vibrant landscape for all life. This specialized view looks at the natural world as an interconnected whole (the web of life) rather than a collection of many different and separate parts. If we destroy the individual strands of this web, we will end up weakening and eventually destroying the web itself. These principles also recognize that we as individuals and communities are a part of this great web, and that our survival depends on the webs integrity. With this in mind, we at Sage Mountain Beef strive to produce a a healthy landscape where all forms of life are sustainable, generation after generation.
Sage Mountain Beef provides an excellent source of protein, vitamin B12, selenium, zinc, iron, phosphorus and other B vitamins without the concern for pesticide, hormone and antibiotic residues that may be found in other meats. Our grass-fed beef contains fewer Omega-6 fatty acids and saturated fat, more of the healthy Omega-3 fatty acids, and healthy poly/mono-unsaturates as well as beta-carotene and CLA (Conjugated Linoleic Acid), an essential fatty acid.
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Beef Stew Recipe
1. Begin by cutting up your veggies and seasoning Sage Mountain Beef Stew Meat with Himalayan or Sea Salt & Freshly Ground Pepper.
2. Then heat a little oil in a large stew pot and brown the meat in small batches. It takes a little extra time, but well worth the wait! This browning process gives your meat that caramel color and flavor.
3. Once done, set your meat aside. Then add your onions, garlic, and balsamic vinegar to the pan. Vinegar loosens all the brown bits and adds a touch of flavor.
4. Cook onions & garlic until soft, then add tomato paste and cook for a minute more.
5. Add beef back into the pan and sprinkle in your flour.
6. Stir until flour dissolves.
7. Next add the wine, broth, water, thyme, bay leaves, and sugar.
8. Bring to a boil, then cover and braise in the oven for 2 hours.
9. After 2 hours, add the potatoes, celery and carrots.
10. Return to the oven and continue cooking for one hour, or until the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender.
You can adapt the recipe to your taste, like leaving out the potatoes and serving over buttered egg noodles, or toss in some frozen peas or sautéed mushrooms at the very end. Either way, it’s soul-satisfying comfort food for a cold night.
Give thanks… and enjoy!
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