All Day Beef Stew Recipe

Today I am so excited to share one of my all time favorite recipes! It takes about 15 minutes to assemble in the morning and cooks all day in a crock pot or Dutch oven. When you return in the early evening your home will be wafting with the smell of this delicious and nutrient-dense stew, which will almost be ready to serve. 

You will need:

2 lbs. of grass-fed stewing beef

1 cup of red wine (for marinating the beef, alcohol will evaporate)

1 Jar of whole peeled tomatoes (about 18 ounces)

4 to 5 Tbsp. tomato paste

1 medium sized onion diced

2 to 3 cloves garlic minced

1/2 tsp. whole cloves

1/2 tsp. whole peppercorns

1 bunch fresh thyme

2 to 4 cups chicken or beef stock (I use homemade chicken broth which I prepare ahead of time in large batches and store in the freezer)

1 bunch carrots (peeled and chopped)

4 to 5 small potatoes (diced)

sea salt and pepper to taste

*Use organic ingredients where possible 

Marinate the beef in the red wine, and refrigerate overnight in a covered container. Early the next morning, assemble the remaining ingredients (except the potatoes and carrots), in a Dutch Oven or flameproof casserole dish, adding in the beef and wine mixture. Cook in a 250 degree oven for 8 to 12 hours. You can also use a crockpot set at medium temperature.

Add the carrots and tomatoes and cook for an additional one and a half to two hours, or until the vegetables are soft. 

Season with sea salt and freshly ground pepper to taste.

Makes about 4 to 5 large servings.

Recipe adapted from Nourishing Traditions by Sally Fallon.

Photos taken by me.

Please let me know if you like the recipe and if you have any favorite slow-cook recipes you’d be willing to share.

Thank you so much for stopping by!

xoxo,

Lisa