by Bailey Zygutis, Nutritionist, The Moore Way Health & Fitness
Stews tell the story of their regions because they are concocted from local vegetables and meat availability. The earliest evidence of stew was noted during Japan’s Jomon period, 14,000 to 500 B.C. This dish works magic on the least tender cuts of meat — they become juicy and tender with slow moist heat. Lean meats actually can become dry using this method.
- 1-2 lbs Chopped chuck
- 4 tbs Oil or butter
- 1/4 cup Flour
- 1 Onion
- 4 stalks Celery
- 4 lg Carrots
- 3 med Potatoes
- 1 cup Tomatoes
- 4 cups Beef broth or stock
- 2 tbs Apple cider vinegar
- 2 cups Water
- 2 tsp Black pepper
- Pink salt (to taste)
1. Heat a large, deep pot pot with oil.
2. In a bowl, combine flour, salt and pepper.
3. Dry meat, coat with flour mixture and add to pan. This may need to be done in two batches.
4. Cook on medium-high heat until browned. Remove all meat, then use vinegar and water to deglaze bottom of pot.
5. Add back in the beef, pour and stir in broth, then bring to a boil. Let simmer for 90 minutes, stirring occasionally.
6. Once meat is tender, add carrots, onion, potatoes, tomatoes and celery. Let simmer another 30 minutes.
7. If broth needs more thickening after 30 minutes, combine 1 tablespoon flour with 1 tablespoon butter. Drop mixture into broth, let melt, then enjoy.
Serves 4-5 | Time to Table 2 hrs, 30 mins