BEEF STEW
A low carb option is to omit the potatoes and add another vegetable of your choice and serve over cauliflower mashed potatoes.
Beef Stew
Serves 4-5
Ingredients
2 lbs Stew Beef, cut into 1 inch chunks
3 tbsp Grapeseed Oil
1 tsp Seasoned Salt
1 ½ tsp Black Pepper
2 tbsp Flour
1 Garlic Cloves, minced
1 Onion, diced
½ tsp Coarse Kosher Salt
½ tsp Worcestershire Sauce
1 tsp Dried Basil
⅓ c Red Wine
4 c Beef Broth
4 c Potatoes, cut into ¾ inch cubes
2 c Carrots, cut into ¾ inch pieces
1 c Celery, cut into ¾ inch pieces
½ c Green Beans, cut into ¾ inch pieces
2 tbsp fresh parsley chopped
Directions
Heat 2 tablespoons of oil in a four-quart pot.
Season the beef with the seasoned salt and 1 teaspoon black pepper.
Add half the beef to the pot and brown thoroughly and add to a bowl. Add the remaining beef and do the same.
After you remove the meat and in the same pot add 1 tablespoon of oil and saute the onion until translucent
Add the garlic and stir for 30 seconds. Add the flour and cook for 1-2 minutes.
Add ⅓ cup red wine and mix around scraping up all the brown bits.
Return the meat and all the accumulated juices to the pot.
Add salt, worcestershire sauce, ½ teaspoon of black pepper, basil, and 4 cups of beef broth. Bring the stew to a boil for about 4 minutes, continue to stir. Reduce heat to a simmer and cook for about 1 ½ hours.
While the beef is simmering, cut up the potatoes, carrots, green beans and celery.
Put the cut up potatoes in a bowl of water to keep them from turning brown.
After 1 ½ hours add the potatoes and carrots and cook for 10 minutes.
Add the celery and green beans and cook for another 20 minutes.
Once all the vegetables are soft, it’s time to serve! Garnish with fresh parsley and serve with crusty bread.
