The Best Damn Beef Stew Ever (AIP Version)
Try this recipe, or contribute your own.
Try this recipe, or contribute your own.
- 2 bay leaves
- 1 large onion chopped
- 1 tbsp fresh thyme chopped
- 2 lbs grass fed beef stew meat (chuck or round don't get the lower fat option!), chopped in 1/2 inch or inch cubes. always get grass fed for its better fatty acid profile.
- 2 tbsps olive oil butter or bacon fat
- 2-3 large carrots chopped
- 2 large red or purple potatoes (not idaho!) cut into 1-inch cubes or 2 parsnip for aip option
- 4-6 cloves of garlic minced more if you like it that way (i am a garlic fiend and usually double the garlic called for in recipes)
- 2-3 cups dry red wine or 2 cups additional broth + 1-2 tbsp
- 2 cups homemade bone broth or beef broth
- 1 cup chopped shiitake mushrooms (great for immune healt
- 2 or 3 strips of kombu (a mineral-rich sea veggie yo rainbow grocery has them in the bulk bins!)
- 1 tbsp worcestershire sauce (omit if aip)
- 1 tbsp tamari or coconut aminos
- sea salt & freshly ground black pepper to taste (c it's excluded typically)
- a bag of sweet green peas optional (no on aip)
- Carbohydrate 15.2030400005953 g
- Cholesterol 0 mg
- Fat 0.270480000040901 g
- Fiber 3.03360006271115 g
- Protein 1.80804000013536 g
- Saturated Fat 0.0959640000113696 g
- Serving Size 1 1 recipe (1060g)
- Sodium 6.38400000021911 mg
- Sugar 12.1694399378841 g
- Trans Fat 0.0750000000146076 g
- Calories 65 calories
Step-by-step
- First, chop and prep all your ingredients.
- Start up the broth and red wine in a large dutch oven: bring it to a low simmer.
- Season the cubed meat with a little salt and pepper.
- Heat the oil, bacon fat or butter in a cast iron skillet over a medium flame then cook the meat until brown on all sides.
- Add the beef to the dutch oven.
- Add kombu strips to the dutch oven.
- Deglaze the skillet with some of the broth from the dutch oven and scrape the browned bits + deglazed broth back into the pot.
- Add onions and garlic to the skillet and sautee til translucent - about 5-8 minutes, then add to pot.
- Deglaze the pan with a little of the simmering stock; add deglazed broth back to pot, and then add the potatoes; cook until they start to get a little crust on them but not all the way done.
- Add to pot. Deglaze skillet, add deglazed broth back to pot.
- Do the carrots next; add to pot, deglaze, etc etc; then finally the mushrooms.
- Add more wine/stock if needed for desired thickness, then add all other spices.
- Bring to a simmer then reduce heat to low and cook for about an hour or so, adding more wine/stock as needed.
- Taste to adjust the seasonings.
- Add the optional frozen green peas and heat through until done but not mushy.
- Garnish with the chopped parsley if desired.
- Enjoy with raw kraut.
The Best Damn Beef Stew Ever: A Home Cook's Tale
For years, I've prided myself on my culinary skills, honed not in fancy culinary schools but in the heart of my own kitchen. My recipes aren't born from complex techniques or exotic ingredients; they're rooted in simple pleasures and the satisfaction of creating something delicious from scratch. This beef stew, my friends, is a testament to that philosophy. It's hearty, comforting, and utterly irresistible – a perfect example of how a few carefully selected ingredients, combined with a little love and patience, can result in a truly unforgettable meal.
The journey towards this “best damn beef stew ever” wasn't a sudden epiphany. It was a gradual evolution, a series of experiments and refinements based on feedback from family and friends. Initially, I followed traditional recipes, those classic stews passed down through generations. But I craved more, a deeper flavour, a richer texture. So I experimented. I tried different cuts of beef, various combinations of vegetables, and an array of spices and herbs. I learned to appreciate the nuances of slow cooking, the way the flavours meld and deepen over time, creating a symphony of taste that's far greater than the sum of its parts. The key, I discovered, wasn't just about the ingredients themselves, but the careful attention to detail throughout the entire process – from the meticulous chopping of vegetables to the precise seasoning of the meat.
This recipe, therefore, represents a culmination of those experiences. It's a reflection of my culinary journey, a testament to the simple joy of cooking and sharing a meal with loved ones. The rich, savory broth, the tender beef, the perfectly cooked vegetables – it's a dish that evokes feelings of warmth, comfort, and contentment. It’s the kind of stew you want to curl up with on a cold evening, a hearty embrace in a bowl. And the AIP adaptation? That's a testament to my adaptability – learning to tweak classic recipes to suit different dietary needs while retaining their original soul.
Beyond its deliciousness, this beef stew is a story of resourcefulness. I’ve always been mindful of sourcing ingredients that are both high-quality and sustainable. The grass-fed beef, for example, is not just a matter of taste; it’s a commitment to ethical and environmentally conscious food choices. Similarly, the homemade bone broth adds a depth of flavour that's impossible to replicate with store-bought alternatives, while also providing valuable nutrients. This is more than just a recipe; it's a celebration of mindful cooking, where each ingredient plays a vital role in creating something truly special.
The process of making this stew is, in itself, a therapeutic experience. The slow simmering, the gentle stirring, the anticipation of the final product – it's a meditative process that allows me to disconnect from the daily hustle and reconnect with the simple joy of creating something delicious. It's a ritual, a tradition, and a testament to the enduring power of food to bring people together.
So, gather your ingredients, put on some comforting music, and embark on this culinary adventure. The result? A bowl of pure bliss, a testament to the power of simple ingredients and careful attention to detail. It's more than just a stew; it's a story, a memory, and a taste of home, wherever that may be.
And remember, feel free to adapt the recipe to your own tastes. Experiment with different vegetables, spices, or even add a splash of something unexpected. The beauty of cooking, like life itself, lies in the freedom to create, to adapt, and to make something truly your own. So, go ahead, make it your own. Make it the best damn beef stew you've ever had.
