I like my beef stew to have a flavorful tomato base and lots of vegetables. This stew does take most of the day to cook, but apart from chopping the vegetables and searing the beef, there is very little work involved. If you don't have a slow cooker, you can cook this in a dutch oven. I'd use a 350 degree F. oven and cook it for 2 1/2-3 hours. —WinnieAb
beef chuck, cut into cubes
large carrots, peeled and chopped
celery ribs, chopped
large turnip, peeled and chopped
parsnips, peeled and chopped
large onion, peeled and chopped
cloves garlic, peeled and chopped
leaves from 1 sprig fresh rosemary (about 1 tablespoon)
fresh thyme leaves
minced fresh parsley, plus more for serving
balsamic vinegar, plus more for serving
28 oz. can organic diced tomatoes
beef or chicken stock, preferably homemade
course sea salt to taste
In This Recipe
Heat the butter in a large cast-iron skillet. Add the beef and cook for several minutes so that it is seared on all sides. Set aside.
Add the beef to a 5 qt. slow cooker, layering it in with the vegetables and herbs. Mix the spices with the balsamic vinegar and pour this in, along with the diced tomatoes and enough stock to cover the meat and vegetables.
Cook on high for 1-2 hours and then reduce the heat to low. Cook for another 6 hours, until the meat is very tender. Discard the bay leaves.
Serve individual bowls of stew garnished with additional fresh parsley and a drizzle of balsamic vinegar.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.