Old-Fashioned Beef Stew
Let’s be honest, living in Southern California it doesn’t always feel like Stew weather. But the minute it starts to feel the tiniest bit like fall this is the perfect recipe. Beef Stew is the ultimate comfort food and this one is paleo and gluten free and chocked full of veggies. It’s one of those recipes you can do on top of the stove, in an Instant Pot, or a slow cooker, just adjust your time accordingly. I use my slow cooker because I can throw it all in the pot in the morning, and let it do it’s thing all day.
Equipment
- Crock pot / Slow cooker
- Skillet
Ingredients
- 2 Tbsp Butter
- 1 lb Beef (stew meat)
- 1 Yellow Onion Diced
- 4 large Carrots Diced
- 4 Celery Stalks Diced
- 2 Cups Gold Potatoes Diced
- 6 Garlic Cloves Minced
- 3 Cups Beef Broth
- 1 Cup Dry Red Wine or sub beef broth
- 2 Tbsp Balsamic Vinegar
- 2 tsp Thyme Leaves Fresh
- 1 tsp Salt
- 3/4 tsp Ground Pepper
Instructions
- Heat butter in a large skillet over medium heat
- Add salt and pepper to beef, cook in skillet until evenly browned (about 2-3 minutes)
- Combine the beef, potatoes, carrots, onion, and garlic into a 6-qt slow cooker
- Stir in beef broth, wine, and thyme until well combined
- Cover and cook on low heat for 7-8 hours, or high heat for 3-4 hours
- Season with more salt and pepper to taste, and garnish with fresh thyme