Today's recipe is for yummy warm (health conscious) comfort food, beef stew! It is perfect for all my meat and potato loving folks which is drastically different from my previous vegetarian recipe BUT it still packs a lot of veggies because balance. I tasted this and honestly wasn't sure if I wanted to eat anything else ever again. #lovestruck
This recipe is from shewearsmanyhats.com and it's genius, particularly because she serves it over CORNBREAD WAFFLES Y'ALL. Evidently that's a thing and I'd like to learn more about it. I served mine over my half sweet/half russet mashed potatoes (see Shepherd's Pie recipe earlier on my blog) with Chocolate Covered Katie's skinny cornbread muffins (http://chocolatecoveredkatie.com/2015/06/22/healthy-corn-muffins/) which I would whole-heartedly recommend. I make Katie's recipe with white whole wheat flour and add half a diced jalapeño per batch. YUM.
GET YOU SOME.
Servings: 4
Prep time: 20 minutes
Cook time: 3hrs, 15 min
Ingredients:
- 1lb stew beef (this can usually be found in the fresh beef section of your grocery store pre-cut into small pieces, chuck or bottom round cut into 1 inch pieces also works!)
- 2 stalks celery, chopped rough
- 1/2 C peas
- 1 C chopped carrots, chopped rough
- 2 medium white onions, chopped rough
- 14.5 oz can diced tomatoes (I used no salt added)
- 1/2 tsp sage, dried
- 16oz beer, I used blue moon- any ale is fine!
- 2 bay leaves
- 2 tbsp all purpose flour
- 1 tsp black pepper, ground
- 2 tsp brown sugar
- 1 tsp salt
- 3 tbsp olive oil
- large dutch oven or oven safe pot with a tight-fitting lid (Get one. It will change your life.)
Instructions:
- Preheat oven to 350
- Heat olive oil over medium heat and add chopped carrots, celery, peas, onion, bay leaves and sage.
- Cook for about 10 minutes, stir occasionally
- Add beef and sprinkle flour over the top, cook for about 30 seconds
- Add tomatoes (don't drain), beer, brown sugar, salt and pepper.
- Turn heat up and bring to a boil.
- Remove pot from the heat, cover, and transfer to the pre-heated oven.
- Cook for 3 hours, then remove lid and cook for additional 15-20 minutes.
**I prepped the meal, popped it in the oven, then returned about 45 minutes before cooking time was up to prepare the potatoes and cornbread muffins. I baked my muffins in with the stew for the last uncovered 15-20 min of baking time so they were ready at the same time.
Here's a picture of how mine turned out!
ENJOY, BEAUTIFUL PEOPLE.
