Classic Beef Stew
July 6, 2016 | Cooking time: 8 hours on low, 4 hours in high
Holy cow!! (quite literally) this stew was to-die-for! After cooking all day, the meat was so soft it melted in my mouth and the classic flavours added a comforting element. I chose to use red capsicum instead of tomato to give it some sweetness, and feel free to add more capsicum if you are into it 😉
Served with green beans and cauliflower puree.
Serves 5 with leftovers
1 kg grass fed and grass finished beef rump
2-3 large red capsicums, de-stemmed with seeds removed and cut into 3cm chunks.
1 large brown onion, roughly diced
4 cloves of garlic, crushed
8ish sprigs of thyme
4-5 stems of oregano
2 tbsp dried basil
1/2 cup stock
salt and pepper to taste
4 zucchinis, sliced into rounds
2 heads of broccoli, cut into florets
300 g green beans
1/4 head of cauliflower
- In a slow cooker, combine the beef, capsicums, onion, garlic, and herbs and pour over the stock. (trust me, it gets so juicy you really don’t need any more than this and if you do need more, you can add it in later if you want more liquid). Cook on high for 8-9 hours or low for 4-5
- When there are 2 hours to go, add in the zucchini and broccoli.
- Once the stew is ready (just leave the slow cooker on ‘warm’), steam the green beans and cauliflower (separately). Cauliflower needs to be very soft
- To make the cauliflower puree, blitz using a handheld stick the cauliflower with a drizzle of olive oil and salt and pepper to taste.
- Place a dollop of cauliflower puree in your bowl, followed by beans and then heap on that stew and DEVOUR!!
Eating grass fed and grass finished red meat is important to me. Why? While about 70% of red meat in Australia is grass fed, some of it is finished on grains. While that is not detrimental to my health – I prefer (when possible) going for the full package – grass fed AND finished because it provides me with more nutrients, fat is of a higher quality and there are higher levels of CLA. CLA stands for Conjugated Linoleic Acid and it may be protective against heart disease, diabetes and cancer. Beef is one of the best sources of it and grass fed and finished beef contains high levels of this. You can read more about how to choose your meat here
When it comes to red meat, quality makes a big difference so if you need to reduce your cost of meat but still want all the benefits, have less meat but choose the good quality stuff- you body will thank you in the long run and you can easily bulk out your dishes with extra veggies and healthy fats like olive oil or nuts.