This is one of my favorite winter comfort food recipes, comin’ atcha from Health-Bent.com – you can always count on the wonderful cooks over there for an interesting flavor combo to liven up an old classic like beef stew. (This time it’s orange and rosemary keeping it fresh.)
The original recipe calls for 5 lbs of meat (yowza! I’m a hungry cavewoman and all but that’s aggressive), so I cut that in half and add more veggies while keeping the sauce amount the same. This makes enough to feed 4 plus leftovers that just get better the next day!
Gremolata Mushroom Beef Stew, modified from Health-Bent’s original recipe
- 2.5 lb grassfed beef chuck roast
- 4 cloves garlic, minced
- 1 large yellow onion, finely diced
- 2 carrots, peeled & diced
- 2 celery stalks, diced
- 1 large sweet potato or Japanese yam, scrubbed clean (or peeled) and cut into ½” cubes
- 8 ounces mushrooms, quartered or sliced
- 2 cups beef stock
- 1 (28 oz) can crushed tomatoes
- 1/3 cup basalmic vinegar
- 1 organic orange, sliced
- 2 stalks rosemary + more for garnish
- salt & pepper
- Preheat your oven to 400ºF.
- In a large dutch oven, heat a few tablespoons of fat over medium-high heat. Trim your meat, removing any large pieces of fat, and portioning the meat into about 4 large hunks (for more brown-age & faster cooking).
- Brown the meat hunks on all sides, and set aside.
- Add in the garlic, onion, carrot and celery. Let sweat for a few minutes, then add in the mushrooms, sweet potato or yam, stock, tomatoes and vinegar. Let come to a simmer and remove from the heat.
- Add in the browned beef hunks. Tuck in the rosemary stalks and top the whole thing off with orange slices.
- Place in the oven, with a lid (slightly ajar) for 1.5 hours. Then remove the lid and cook another 1.5 hours. Cooking time with vary based on how large your beef hunks are. The beef is done when you can easily shred it apart with a fork.
- Once it’s done, go ahead and remove the beef hunks, shredding them and then adding them back to the pot. You can remove the orange slices and rosemary stalks before serving, but I like to leave them in and eat ‘em!
- Serve with extra minced rosemary on top.