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Slow Cooked Beef Stew

Slow Cooked Beef Stew


  • ½ Lb. Organic Beef-for stew cubed + few Tbs flour
  • 2 Tbs. Oil
  • 1 medium Onion sliced
  • 1 Large Carrot sliced
  • 1 cup Red Wine
  • 2 garlic cloves minced
  • 4 Yellow Potatoes cubed {new potatoes}
  • 1 cup Green Beans frozen
  • 1/2 cup Peas frozen
  • 2 cups Beef stock more if needed
  • 1/2 cup water
  • 2 tablespoons tomato paste
  • A handful of parsley minced
  • Salt and Pepper to taste
  • 1/2 tsp. Brown Sugar

Herbs and Spices

  • 2 Bay leaf
  • 1/2 tsp. Sweet Paprika
  • 1/4 tsp. Dried Thyme
  • Pinch of ground allspice


  1. In a saute pan over medium-high heat, add oil and season the beef with 1 teaspoon of the salt and flour well each cube of beef,
  2. In the Dutch oven or large pot (with a fitted lid), add oil and sear the beef, for about 2 or 3 minutes per side. Take the beef out and add sliced onion and carrot slices. Scrape with the spatula or wooden spoon to get all the bits of flour from the bottom of the pan, then add Red Wine, and continue to scrape and mash/mix/to get it all in a smooth texture. If you do not wish to use red wine, you can certainly take some chicken or beef stock.
  3. Add garlic, green beans, peas, and potatoes. Stir and let it boil. Once boiling, add liquid, beef stock, and water; let it boil then add tomato paste.
  4. Add parsley, salt and pepper to taste, brown sugar and the rest of the spices.
  5. Stir well, cover and let it boil. Once it's boiling, turn the heat to low and let it simmer for at least 3 hours (Remove the bay leaf).
  6. Occasionally, lift the lid and see if you need to add more water/or beef stock, stir and continue to simmer until the beef starts to fall apart. Make sure it's on simmer, and don't forget to check on it.

Recipe Notes

Stew can be in the fridge, in the airtight container for 3 days, or in the freezer for a month. Add more liquid when you preheating because it will get thicker. You may add any veggies that you like or have on hand! You can replace Red Wine with more Beef Stock. Short Ribs could be used, too