Summer Beef Stew

Summer Beef Stew

This summer stew has all the comfort of a traditional stew but as a lower carb brighter option. Stew meat is economical and so nourishing as the tough collagen breaks down into a tender lovely mouthfeel in a slow cook on low heat. This recipe is more tomato based and lower carb than a standard stew. The brightness of basil with the bell peppers and zucchini add a summer flare. This stew stands alone topped with parmesan and herbs but if desired you can serve it on cauliflower rice, basmati rice, or even mashed potatoes. 

Ingredients:

2 Tbsp Tallow, I use FOND rosemary pink peppercorn 

2 pounds grassfed stew beef, cut into chunks

2 Tbsp arrowroot

2 tsp ground black pepper

1 Tbsp sea salt

1 small red onion, chopped

4 cups beef broth, I used 2 jars FOND Tomato and Thyme Beef

4 cloves garlic, minced

3 bay leaves

1 shallot, thinly sliced

1 ½ cup marinara, I used Raos Tomato Basil

2 small zucchini, chopped

2 medium sized carrots, chopped into small coins

1 yellow bell pepper, chopped into thin slices at about 1” long

1 orange bell pepper, chopped into thin slices at about 1” long

3 cups lacinato kale, destemmed chopped, about 1 bunch

¼ cup chopped Italian flat leaf parsley

½ cup chopped fresh basil for garnish

½ cup grated parmesan cheese for garnish

Heat a large pot or Dutch oven over medium-high heat on the stove-top and add tallow once warmed. As tallow is melting, toss arrowroot, salt and pepper together and then coat the stew meat. 

Once coated, add beef to the pot and brown on all sides, about 4-6 minutes. Transfer beef to the slow cooker and add onions to the pan and begin to brown, add a splash of bone broth to pan to reduce the drippings or brown bits and aid in the onion carmelization. Add remaining broth to slow cooker. Once onions start to soften, add the garlic and stir to combine. After another 4-5 minutes add the onion and garlic mixture to the slow cooker along with bay leaves, shallots, marinara. After 4-5 hours of cooking on medium heat, add zucchini, carrots, and peppers and turn to low heat. 

After an additional hour of cooking or until meat is fork tender to shred, add kale, parsley, and basil, stirring to combine. Cook for an additional 30 minutes or so until greens are wilted and dish is fragrant. Serve in bowls and top with parmesan cheese and additional chopped herbs. 

Optional to serve on rice, mashed potatoes, or cauliflower rice. 

Makes 8 two cup servings

Nutrition Facts: 342 Calories, 12g Carbs, 7g Fiber, 28g Protein, 18g Fat