Beef Stew
Tender beef simmered in a nutritious broth, packed with hearty veggies and herbs.
Servings: 6
Ingredients
- 1 lb beef stew meat cut into 1” cubes
- 2 tablespoons olive oil
- 1 onion diced
- 1 tablespoon butter
- ¼ cup all-purpose einkorn flour
- 32 ounces beef broth homemade or one carton
- 3 carrots diced
- 2 stalks celery diced
- 2 medium potatoes cut into ½” cubes
- 1 teaspoon Herbs de Provence or Italian seasoning
- 2 bay leaves
- 2 teaspoons salt
- ½ cup frozen peas
Instructions
- Add olive oil to cast-iron dutch oven or soup pot.
- Add beef to the hot oil, giving a few minutes on each side to develop flavor.
- Remove beef, add diced onion, and toss in oil and beef fat. Cook for about 3 or 4 minutes until the onions start to soften.
- Add butter to the onions. Once melted, stir in einkorn flour and cook for 2 minutes.
- Pour in beef broth and add carrots, celery, potatoes, herbs de provence, bay leaves, and salt.
- Add partially cooked beef back to the pot. Reduce heat to low. Cover and simmer for 45 minutes, or until beef and vegetables are tender.
- Add frozen peas and cook for an additional few minutes. You want them cooked, but still bright green.
- Taste and add additional salt and pepper, if necessary.
Notes
- If you are making a gluten-free version, mix together equal parts cornstarch and water to create a slurry and add towards the end of the cooking time. Pour a little slurry in, stir, and let it come to a simmer. Continue to add more slurry until desired thickness is achieved. Allow to cook a few minutes before serving.
Nutrition
Calories: 280kcal | Carbohydrates: 23g | Protein: 22g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 1433mg | Potassium: 835mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5316IU | Vitamin C: 22mg | Calcium: 60mg | Iron: 3mg