Homemade beef stew is more nutritious than you think, it is prepared with a variety of fresh ingredients which supply antioxidants and phytochemicals, not to mention the beef itself is full of vitamins; go for organic, grass-fed chuck roast and you aren’t just eating anymore–you’re feeding your cells!
Since boneless chuck roast it our main ingredient, let’s delve into a quick nutritional brief of beef 😉
Nutritional Brief: Beef
Beef is a high quality protein serving up about 25 grams per 4 oz serving which is great because our bodies need protein to build and repair cells. While protein is often associated with building muscle, it is interesting to note that it is an essential building block for your bones, blood, and skin as well. The protein in beef is considered a complete protein, which means that it has all of the amino acids that our bodies need.
You can use anything from a slow cooker, cast iron skillet, or an instant pot for beef stew but, tonight I will be using my beloved Le Creuset, Dutch Oven. If you are wondering if it is worth the price, I will say that I adore my dutch oven and I am happy I spent extra money on it.
I like to begin this recipe by chopping up all of the vegetables first and then the meat so I can do it all on one cutting board. Note that you should wait to chop the potatoes because those are added later on.
Start by chopping your carrot, celery, garlic, onion, thyme, rosemary, and parsley.
After the veggies are chopped set them aside and use the cutting board to chop the bacon into a .5 inch dice.
Cut the chuck into 1-1.5 inch cubes and season generously with salt and pepper.
Preheat your oven to bake 325. Then add two tablespoons of olive oil and the bacon to the dutch oven and turn the heat on to medium. Cook until the bacon is crisp, about nine minutes.
When the bacon is crisp, use a slotted spoon to transfer it to a paper towel lined-plate. Pour the bacon fat into a heatproof dish and set aside for later use.
Add two tablespoons of the bacon fat to the pot and adjust the heat to medium-high. When the grease is hot add about a third of the chuck and brown on all side by stirring occasionally for about 5 minutes. When the beef is browned transfer to a plate and add half of the remaining chuck to the pot repeating the process. This has to be done in thirds because the pot will be too crowded- if it is all cooked at once the beef will not brown.
After all of that nutrient packed beef is browned, add two more tablespoons of bacon fat to the pot and keep the heat on medium-high. Toss in the celery, carrots, and onion stirring occasionally for 5 minutes until the onion is tender. Then toss in the garlic and stir gently for another minute.
Add two tablespoons of butter to the pot, once it is melted slowly stir in 6 tablespoons of flour.
Next pour in your Bonafide chicken stock and wine.
Then add your double concentrate tomato paste.
*I always use the double concentrated because you can store it in the refrigerator for a long time, and it seems that I always waste canned tomato paste.
Stir in the thyme, rosemary, parsley and bay leaf.
Add the beef back to the pot and bring to a boil. Cover with a lid, and place in the oven for an hour and twenty minutes.
When the time is up just turn the timer off while you cut up four idaho potatoes. Toss them into the pot, and put back in the oven for 50 more minutes.
And now it is done… serve it with a fresh baguette and once you take a bite you will understand why it was worth every minute. This warm stew will be a hit at the dinner table and you can feel good about all of the ingredients.
Beef Stew in the Dutch Oven
- 4 carrots peeled and cut into 1 inch pieces
- 4 stalks celery cut into 1 inch pieces
- 4 cloves garlic minced
- 1.5 tsp. fresh thyme minced
- 1.5 tsp. fresh rosemary minced
- 1 bay leaf
- 3 Tbsp. fresh parsley coarsely chopped
- 3-4 Lb boneless chuck cut into 1 inch cubes, grass-fed, organic is best
- 1 yellow onion diced
- 4 slices thick cut bacon chopped (uncured, nitrate-free is a great option)
- 1 Tbsp. double concentrate tomato-paste
- 6 Tbsp. all-purpose flour
- 2 Tbsp. Butter
- 1 24 oz. package Bonafide beef bone broth can sub homemade, or shelf stable broth
- 4 medium idaho potatoes rinsed and scrubbed
- 1 cup pinot noir
- 2 tbsp. olive oil
- 1. Preheat the oven to bake 325, then put the bacon in the dutch oven with the olive oil and turn the heat on to medium. Cook for about 9 minutes or until the bacon becomes crisp. Remove the bacon to a paper towel-lined plate and set aside for later use. Then pour the bacon fat into a bowl or mug for later. 2. Season the chuck roast cubes with salt and pepper then add 2 tbsp. of bacon fat back to the dutch oven and adjust the heat to medium high. Brown the chuck roast in 3 batches so that you have enough room in the pot. Stir occasionally and transfer to a plate when each batch is finished.3. Add two tbsp. of bacon fat to the dutch oven and add the celery, carrots. and onions, stirring occasionally until the onions become tender. Next, toss in the garlic and stir gently for one minute. 4. Add the butter to the pot. Once it is melted, slowly add the flour, stirring continuously until it is blended in. 5. Slowly pour in the vegetable stock and wine while stirring, then add the parsley, thyme, rosemary, and bay leaf. 6. Return the beef to the pot, bring to a boil, and put the lid on. Transfer to the oven and cook for one and twenty minutes. 7. When the time is up , cut up your potatoes and add them to the pot, and return to the oven for 50 minutes. 8. When the stew is finished, season with salt and pepper to taste; ladle it into bowls and garnish it with fresh parsley and bacon.