Is it cold enough for you? All across the country, temperatures are causing people to curl up in front of the fireplace, wrapped in blankets, while comforting themselves with warm, hearty meals such as this Savory Beef Stew with Vegetables dish. This recipe comes from the book Nourishing Broth, written by Sally Fallon Morell and Kaayla T. Daniel, PhD, CCN. Read on below for the details.
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|2 lbs beef stew meat, cut into 2-inch chunks||1 small can or jar tomato paste|
|½ cup red wine||2-3 cups, Organic Beef Bone Broth|
|2 tbsp balsamic vinegar||4-5 strips orange zest|
|1 tbsp green peppercorns, crushed||6 small red potatoes, cut into quarters|
|4 carrots, peeled & sliced at an angle||½ lb mushrooms, cut into quarters|
|1 tbsp arrowroot powder, dissolved in 1½ tbsp water, if needed||sea salt, to taste|
|freshly ground black pepper, to taste||4 oz snow peas, cut in half at an angle|
Preheat the oven to 450°F.
Place the beef in an ovenproof casserole, and using a basting brush, paint it with the tomato paste. Place in the oven and roast, uncovered, turning at least once, until the tomato paste has browned, about 30 minutes in all.
Place the casserole on the stovetop and reduce the oven temperature to 250°F.
Add the wine to the casserole, turn the heat to medium-high, and bring to a boil. Add the Organic Beef Bone Broth and vinegar and bring to a boil again. Skim any scum that rises to the top, add the orange zest and peppercorns, and turn off the heat.
Place the stew in the oven with the lid slightly askew and bake for 2 hours. Add the potatoes, carrots, and mushrooms and cook for another hour, or until the meat and vegetables are very tender.
Return the pot to the stovetop and adjust the sauce: If the sauce needs thickening, stir in the arrowroot mixture, bring to a boil, and boil for 1 minute. If the sauce needs thinning, add a little water. Season with sea salt and black pepper. Strew the snow peas over the top, cover, and simmer for about 5 minutes, until the snow peas are tender but still bright green.