Time for a delicious winter Beef Stew recipe!
- 2 lb. beef chuck or round, cut into two-inch stew cubes
- 2 TB lard
- 6 shallots, sliced
- 1 yellow onion, sliced
- 8 cloves garlic, minced or pressed
- 1 TB tomato paste
- 1 cup tomato puree or 2 chopped tomatoes
- 1 1/2 cups red wine (if you would prefer not to use wine, substitute 1 1/4 cups additional stock and 1/4 cup apple cider vinegar)
- 1 cup beef stock
- 2 anchovy fillets, minced (optional)
- 2 bay leaves
- 3 TB dried herbs de Provence (or if you’d like, make your own bouquet garni with fresh herbs–thyme sprigs, parsley sprigs, bay leaves, and any others–tied in cheesecloth)
- 2 cups yellow beets, peeled and cut in 1 to 2 inch chunks
- 2 cups celery root (celeriac), peeled and cut into 1 to 2 inch chunks, about 1 large or two small celery roots. Substitute turnips, carrots, parsnips, etc, for the beets and celery root; just check carb value of your substitutions (on nutritiondata.com) if on low carb plan
- 4 strips orange zest
- fresh parsley for garnish, chopped
- Preheat the oven to 300F.
- Heat an oven safe pot over medium heat. Add the lard and onions. Cook, stirring, until softened, about 10 minutes.
- Add 6 of the minced garlic cloves and cook for one more minute (save the other 2 for the end).
- Add all the remaining ingredients except the fresh parsley. Make sure the liquid completely covers the beef, and add more wine and/or stock if necessary. (If using a slow cooker, transfer the onions and garlic from the pan to the slow cooker, add all ingredients, and cook on low for 4-6 hours).
- Stir and allow to come to a gentle, very low simmer. Cover with the lid of the pot and transfer to the oven. Cook for 4 hours, stirring every hour or so.
- The stew is done when the beef is fork tender. At the end of cooking, add the remaining 2 cloves minced garlic and cook for 5 minutes more.
- Serve the stew, and garnish with the fresh parsley.