This dish was so easy, healthy and delicious!
I actually took inspiration from Gabrielle Bernstein’s ‘Gabby’s Cooking Show’ on her instagram feed for this recipe.
If you follow her, you’ll know she doesn’t give actual recipes on her Instagram because she cooks intuitively! But I love a good recipe for the blog, so I took her tips and created my own.
To be honest, my grandmother used to make us stew all the time when I was little and I hated it. LOL. But now that I’m older, I absolutely love this healthy comfort food and wish I had her recipe to pass down on my blog!
This took a couple hours to make, but with so few ingredients I took minimal ‘active’ cooking time. You could also 100% adapt this recipe to cook in a slow cooker!
Cozy & Comforting Stew
- 2 tablespoons olive oil or butter
- 1-2 pounds stewing beef
- salt and pepper (to taste)
- 2 tablespoons all purpose flour (I used gluten free Flour!)
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 large onion, diced
- 3 cloves garlic, pressed
- 3 medium carrots, chopped
- 2 stalks celery, optional
- 1 5-6oz can of tomato paste
- 2-3 cups bone broth or any kind of stock (chicken, beef or veg)
- 10-15 small white potatoes, bite sized chunks
- fresh parsley or cilantro for garnish
- Preheat your oven to 300 degrees Fahrenheit.
- Place a large Dutch Oven pot over medium-high heat and warm the olive oil or butter in it.
- Season the beef with salt and pepper and then coat in the flour and paprika.
- Add to the hot pot. Brown the beef pieces on each side just until they’re beautifully caramelized, sprinkling more flour mixture over the beef as it browns.
- Remove the beef from the pot to a plate after it has browned (don’t worry about cooking it through at this point!)
- In the same pot, sweat the onions until they are caramelized. Then add the thyme and garlic.
- Next add beef back into the pot, along with the tomato paste. Stir well.
- Once tomato paste is covering all meat and veg, pour in 2-3 cups of broth until all is fully covered. Stir well. Give everything a good stir, scraping any bits off the bottom of the pot.
- Put dutch oven in oven for 1 hour.
- After one hour, remove from oven and add in the potatoes, carrots and celery. I like to add more seasoning at this time, too.
- Make sure the vegetables are nicely nestled into the liquid and add the lid to the pot.
- Finish remainder of cooking on stove top a low-med heat. Liquid should be bubbling.Takes about 1 hour. Stir occasionally.
- You’ll know the stew is done after the allotted time has passed and the beef pieces fall apart when you touch them with a fork.
- Garnish with parsley or cilantro.
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