beef stew
4 Hours | Serves 6-8
2½-3 lbs Beef Cubes
1 Medium Yellow Onion Peeled and Diced
2 Turnips Peeled and Diced
1½-2 lbs Russet Potatoes Diced
3 Ribs Celery Diced
3 Medium Carrots Peeled and Diced
4 Plum Tomatoes Diced
3 Garlic Cloves Minced
4 Sprigs Fresh Rosemary Minced
½ cup Fresh Italian Parsley Minced
½ tsp Ground Thyme
2 Bay Leaves
1 cup Red Wine
1, 15 oz Can Whole Kernel Corn Strained
3 qts Gluten-Free Beef Broth
¼ cup Tomato Paste
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Kosher Salt Plus Extra for Seasoning the Meat
1 tsp Coarse Ground Black Pepper Plus Extra for Seasoning the Meat
Spread beef cubes out on a sheet pan. Remove any unwanted fat. Cut the larger pieces of meat so the majority of pieces are bite-sized cubes. Sprinkle kosher salt and black pepper over the meat. Add the ground thyme. Massage the ground thyme, kosher salt and black pepper together with the meat to coat all sides.
Place a 8-qt Dutch oven or stock pot on medium-high heat. When heated, add 2 Tbsp of the extra virgin olive oil. Add the seasoned beef to the pot and stir. After approximately 10 minutes of cooking, you will start to see a generous amount of liquid accumulate. You will be cooking the meat until all of the liquid has evaporated. This should take about 20-25 minutes, stirring occasionally.
Once the liquid has completely evaporated (pan should be almost dry so you can sauté in the next step), remove the meat from the pot and set aside. Reducing the liquid completely adds a tremendous amount of flavor to the bottom of the pot.
Immediately add the remaining 1 Tbsp of extra virgin olive oil to the pot. Add the garlic, rosemary and onions. Cook for 2-3 minutes, stirring constantly. Add the turnips, carrots, celery and the potatoes. Cook for 4-5 minutes, stirring frequently.
Add the red wine and stir all ingredients together. Use a cooking spoon to scrape the bits off the bottom of the pan into the vegetables and wine. Cook for 2 minutes.
Add the tomatoes, parsley, corn, bay leaves, stew meat, beef broth, kosher salt and black pepper. Whisk the tomato paste and 1 cup of water in a mixing bowl until the mixture is smooth. Pour into the stew pot, and stir all ingredients together.
Increase the heat to high to bring the stew to a boil. Immediately reduce to medium-low heat to lightly simmer. Continue to lightly simmer for at least 3 hours, stirring occasionally. Monitor the heat to ensure you maintain a light simmer.
Remove the bay leaves after the stew is finished cooking.
2½-3 lbs Beef Cubes
1 Medium Yellow Onion Peeled and Diced
2 Turnips Peeled and Diced
1½-2 lbs Russet Potatoes Diced
3 Ribs Celery Diced
3 Medium Carrots Peeled and Diced
4 Plum Tomatoes Diced
3 Garlic Cloves Minced
4 Sprigs Fresh Rosemary Minced
½ cup Fresh Italian Parsley Minced
½ tsp Ground Thyme
2 Bay Leaves
1 cup Red Wine
1, 15 oz Can Whole Kernel Corn Strained
3 qts Gluten-Free Beef Broth
¼ cup Tomato Paste
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Kosher Salt Plus Extra for Seasoning the Meat
1 tsp Coarse Ground Black Pepper Plus Extra for Seasoning the Meat
Spread beef cubes out on a sheet pan. Remove any unwanted fat. Cut the larger pieces of meat so the majority of pieces are bite-sized cubes. Sprinkle kosher salt and black pepper over the meat. Add the ground thyme. Massage the ground thyme, kosher salt and black pepper together with the meat to coat all sides.
Place a 8-qt Dutch oven or stock pot on medium-high heat. When heated, add 2 Tbsp of the extra virgin olive oil. Add the seasoned beef to the pot and stir. After approximately 10 minutes of cooking, you will start to see a generous amount of liquid accumulate. You will be cooking the meat until all of the liquid has evaporated. This should take about 20-25 minutes, stirring occasionally.
Once the liquid has completely evaporated (pan should be almost dry so you can sauté in the next step), remove the meat from the pot and set aside. Reducing the liquid completely adds a tremendous amount of flavor to the bottom of the pot.
Immediately add the remaining 1 Tbsp of extra virgin olive oil to the pot. Add the garlic, rosemary and onions. Cook for 2-3 minutes, stirring constantly. Add the turnips, carrots, celery and the potatoes. Cook for 4-5 minutes, stirring frequently.
Add the red wine and stir all ingredients together. Use a cooking spoon to scrape the bits off the bottom of the pan into the vegetables and wine. Cook for 2 minutes.
Add the tomatoes, parsley, corn, bay leaves, stew meat, beef broth, kosher salt and black pepper. Whisk the tomato paste and 1 cup of water in a mixing bowl until the mixture is smooth. Pour into the stew pot, and stir all ingredients together.
Increase the heat to high to bring the stew to a boil. Immediately reduce to medium-low heat to lightly simmer. Continue to lightly simmer for at least 3 hours, stirring occasionally. Monitor the heat to ensure you maintain a light simmer.
Remove the bay leaves after the stew is finished cooking.