This recipe is a modification of traditional beef stew. It uses grass-fed beef, which makes the recipe healthy overall. Grass-fed beef contains more vitamin E and omega-3. This slowly simmered stew sticks to the ribs on cold winter days. The recipe is based on Chef Rachel Ray's beef stew.
{"content_type":"recipe","recipe":{"entries":[{"directions":"Preparation:
1. Cut the stew beef into two-inch square pieces, pat dry and set aside.
2. Finely chop the onion and set it aside.
3. Dice the celery and carrots and set them aside in a bowl.
4. Cut the portobello mushrooms into small pieces and place them in the celery and carrots bowl.
5. Finely cut parsley and place it with the celery and carrots in the bowl.
6. Cut tomatoes into small pieces. Place the tomatoes and any extracted tomato juice in the celery and carrots bowl.
Cooking the Stew:
1. Place the beef in a pan with the olive oil. Cook on low heat.
2. Brown the beef cubes, turning the pieces on all sides until evenly brown.
3. Turn off the heat and mix with the wheat flour to coat the beef. The flour thickens the stock of the stew.
4. Remove the beef. Cook the onions in the pan until softened. The onions will appear translucent when they are fully cooked.
5. Place the coated beef and onions in a slow cooker or Crock-Pot. Spread them across the bottom surface.
6. Add one cup of water to the pot.
7. Place the celery, carrots, mushrooms and parsley in the pot and stir well.
8. Cook the stew for four hours on high, or six to eight hours on low.
You can serve the stew as is or with something on the side such as fresh bread. Any leftovers you may have can be easily frozen.
","ingredients":"- 3 pounds grass fed beef
- 1 yellow onion
- 2 stalks of celery
- 3 vine ripened tomatoes
- 1 tablespoon minced garlic
- 1 tablespoon fresh parsley
- 1 teaspoon basil
- Water
- 1 bay leaf
- 3 tablespoons wheat flour
- Sea salt
- Coarse black pepper
- 3 carrots
- 3 tablespoons olive oil
- 1/2 pound portobello mushrooms
