Beef and Vegetable Stew

Beef and Vegetable Stew – 6 servings

Cooking Items

  • 1.5 pounds of stew meat
  • 1 yellow onion, diced
  • 6-8 carrots, chopped
  • 1 sweet potato, cubed
  • 1 can of great northern beans, drained and rinsed
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 3 cups of bone broth or beef broth
  • 1 cup of dry red wine such as cabernet
  • 2 tablespoons of red wine vinegar
  • Salt and pepper to taste (approximately 1 tablespoon of salt and 1 teaspoon of pepper)
  • 2 tablespoons of gluten free flour
  • 2 tablespoons of extra virgin olive oil


  1. Begin by taking the stew meat and putting in a zip lock bag with 2 tablespoons of flour and 1 teaspoon of black pepper. Make sure all the stew meat is coated with the flour pepper mixture.
  2. In a large stock pot over medium heat, warm the olive oil and add the stew meat. In batches, sear the stew meat and repeat until all the meat is cooked, about 3 minutes on each side. Remove the stew meat from the pot and set aside on a plate.
  3. Add the red wine and red wine vinegar to the pot. Cook over medium high heat, scraping the pan with a wooden spoon.
  4. Add the beans, sweet potatoes, onions, carrots, garlic, beef broth, bay leaves and stew meat to the pot. Bring to a boil then cover the pot and reduce to a slow simmer.
  5. Cook at a slow simmer for one and half hours. Stir half way through and taste to make sure the flavoring is right and there is enough salt.
  6. Ladle and serve in bowls with some buttermilk biscuits. Enjoy!

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