Autumnal Beef and Root Vegetable Stew

This is such a comforting, rich, healthy stew. We’ve had our first blast of cold weather and fall is settling in. This could be prepped and cooked in a slow cooker if you’d like, but when I’m home on a cold day, I like to keep the oven going with something that smells delicious and will promise a hot, filling dinner. This fit the ticket perfectly and made enough jars of leftovers for lunches many happy days.


Did you know you can freeze soup or stew or beans or what have you in glass jars? My mother does it and I do too. Just be careful not to put the jars in the freezer hot and give them plenty of time (1-2 days) to thaw in the fridge before using them. It’s perfectly safe as long as you don’t change the temperature too rapidly and don’t overfill them to allow for some expansion. Better than using ziplock bags constantly. Plus, you can heat the thawed jar in a microwave at work if you must and it makes for an easy lunch. Homemade stew, reusable jar, fall weather, full stomach.

Autumnal Beef and Root Vegetable Stew
Adapted from Jamie Oliver

2 Tbs olive oil
1 Tbs butter
2 cloves garlic, peeled and finely chopped
1 onion, peeled and chopped
2 Tbs herbes de Provence
2 pounds beef serloin tip roast, cut into 2 inch pieces (beef skirt or stew meat would also work)
sea salt and freshly ground black pepper
1/4 cup whole wheat flour
4 cups chicken broth
4 carrots, peeled and cut into 1 inch pieces
1 sweet potato, peeled and cut into 1 inch pieces
1/2 cup green olives, drained and cut in half
3 Tbs tomato paste

Preheat the oven to 325 degrees. Put the olive oil and butter into a large soup pot or dutch oven. Add your onion and saute for 5 minutes. Add the garlic and herbes de Provence and cook another minute. Toss the meat with the flour, then add it all to the pan with all the vegetables, the tomato paste, and broth and gently stir together. Season generously with freshly ground black pepper and just a little salt. Bring to the boil, place a lid on top, then cook in the preheated oven until the meat is tender, about four hours. I used a potato masher to roughly mash the stew to thicken it some and take down the larger pieces of carrot and sweet potato. This is also a great way to test if the meat is done, as it should fall apart really easily. Once the stew is done, you can turn the oven down to about 200 degrees and just hold it there until you’re ready to eat. This is really better the second day, so save enough for leftovers, or better yet, just make it a day ahead and reheat in the oven for another hour at 325 before serving.


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