For this week’s WIAW, I’m sharing what I’ve been eating for lunch all week: Grass-Fed Beef Stew!
This recipe is a staple in our house during the winter months because it’s so easy, delicious and filling. When the average temperature is around 25 degrees, you better believe I’m trying to eat a hearty, warm meal in the middle of the day.
When I say this is an easy recipe, I’m not joking around as the prep takes 5 minutes top. However, you need to plan ahead as the key to tender, fall apart meat is to cook it on low heat for 3-4 hours.
I always make this when I’m working from home, so I can enjoy how the entire house smells like rosemary and thyme. You’ll see I use my Le Creuset in the oven (channeling my inner Pioneer Woman), but you can also use a crockpot if you’re not able to be home the whole time. I always feel a little bit bad for Otto because the house really does smell so good…
- 2-3 lbs grass-fed & finished stew meat
- 16 oz. beef broth (homemade or store bought)
- 4-5 stalks of rosemary
- 4-5 stalks of thyme
- 1 lbs. carrots (1 small bag)
- Salt & pepper (<– if AIP, omit)
- Optional: onion & garlic (it’s plenty flavorful without them, though).
- Salt and pepper stew meat
- Brown stew meat in the bottom of your pot with ghee or olive oil
- Add herbs, carrots and one container of beef broth
- Cover with lid and place in 350-degree oven for 30 minutes
- After 30 minutes, turn down heat to 270 for 3-4 hours or until meat is soft
Serve alone or over a baked potato, sweet potato, rice, rice noodles, quinoa, mashed potatoes, pasta, zoodles, roasted squash, big salad (you get the idea 😉 )
You should have about four servings for each lb of meat, so it does last all week if you’re eating one portion (2 lbs of meat = 8 servings).
Join the conversation!
What are your favorite winter meals?