It’s so nice when you’re able to plan your meals with the weather. When it is cold and wintery outside a nice warm beef stew just soothes the soul…but, I live in Texas ya’ll. It doesn’t get that cold! I decided to throw a beef stew together for my slow cooker this morning, and it reached 90 degrees today. Oh well! One thing I am thankful for today is that I did not have to walk home from work…Jason fixed the car! Yes, that is right…the jeep is up and running so that will spare me a headache for at least a little while.
There’s a whole other headache with car shopping…it’s aweful. I hate it.
On a happier note — I was freakin’ excited to find out that I was one of Fast Paleo’s winners for the
pumpkin recipe contest held recently! I submitted my Pumpkin Spiced Latte. It takes me back, back to the day when I used to submit recipes as a kid in the fairs and livestock shows. Yup, that’s right…I won myself a few Grand Champion ribbons…and I am mighty proud of them. Anyway, one of the prizes is a very nice looking pumpkin carving kit. I am extremely thrilled about this because as I have mentioned before…I love Halloween!! I love any reason to celebrate with food, actually. =/ The cool thing is that I have NEVER carved a pumpkin before…ever!! That’s right!! I’m thinking…a happy pumpkin?…a scary pumpkin?…or should I make a whole halloween-like landscape!? Yeah…I think so. We’re talkin’ bats, a haunted house and cobwebs galore!
I’m a nerd. Sorry. But at least in the midst of major vehicle woes I still have things to be happy about!
So about this stew — yeah, I know…same with the chili…all the recipes are the same. Nevertheless, this is a great one. If it’s cold in your area and you don’t have to deal with 90 degree Texas weather like me…make this one soon!!
The real reason for throwing the stew together was somehow in my mind I justified drinking a few glasses of wine the other night — knowing that I needed to get some wine in order to make a great stew! You actually do not need to have wine to make a great stew, but let’s just say it works well. After the car was giving us issues I threw myself on the couch with some of my pumpkin-fig cookies and a few glasses of wine — knowing that I could only have a few glasses because some would need to be saved for my stew. Ahhh, tricky mind I have, eh?
Now, I will warn you — this stew has potatoes in it. No, not the orange sweet variety that us paleo-lovers usually eat…I included a few old fashioned baby red potatoes! Eat ’em and truly enjoy — they won’t hurt you. 😉
- 2 lb. grass-fed stew beef
- 1 tbsp. bacon fat
- 1 large yellow onion, chopped
- 6 oz. can tomato paste, look for sneaky ingredients here!
- 3/4 c. red wine
- 2.5 c. beef broth, use homemade preferably
- 4 small red potatoes, quartered
- 2 handfuls of baby carrots
- 1 handful of fresh mushrooms
- 3 garlic cloves, minced
- 1/2 tbsp. salt
- 1 tsp. thyme
- 1 tsp. marjoram
- 1 bay leaf
- 1/2 c. frozen green peas
- Heat bacon fat over medium-high heat. Add your stew meat to the hot pan and brown on all sides. You might have to do this in batches and add more fat if necessary. Wait until your pan is really hot — if you don’t wait long enough you won’t get a good sear and you’ll create a lot of liquid.
- Once meat is done transfer it to your slow cooker. Add chopped onions to hot pan and turn heat down to medium. Continue to cook onions for 5 mintues or so.
- Add tomato paste and wine to pan and scrape up browned bits. Let simmer for a few minutes. Add over meat in slow cooker.
- Toss in all other ingredients – broth, veggies, garlic and spices with the exception of your green peas.
- Give it a good stir and cook on low for 8 hours.
- About 30 minutes before stew is done — add your green peas and continue to cook until they’re heated through.