What better way to celebrate the New Year than with a New Year’s beef stew? It’s hearty, warming and total comfort food. Beef stew meat, root veggies, tomatoes, onions and spices do their thing in the slow cooker to create this healthy, satisfying meal.
Anyway, I hope 2014 is treating you well so far and that you’re not too blue with the holiday season being over. I’m always a little sad when it’s said and done, but the fact that it only comes once a year is part of what makes it so special. The rest of my decorations and the tree will come down this weekend…sigh. Since New Year’s, I’ve gradually been taking things down, but saved the lights inside and tree for last. There’s a lot to look forward to this year though, and I’m excited for what’s in store and what I’ll create for myself.
Cheers and enjoy!
New Year’s Beef Stew
- 1 Tbsp grass-fed butter or ghee
- 1/2 large red onion, chopped
- 3 cloves garlic, minced
- 1 lb beef stew meat, preferably grass-fed
- 3 large carrots, chopped into 1/2″ pieces
- 2 small parsnips, peeled and chopped into 1/2″ pieces
- 3 Roma tomatoes, chopped
- ~1/2 medium head green cabbage, chopped
- 1/2 cup chicken broth, preferably homemade
- 1 Tbsp apple cider vinegar
- 1.5 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp sea salt
- Black pepper to taste
- Pinch of cayenne pepper
- Melt butter or ghee in a large pan over medium heat. Add the onion and garlic, and saute until softened, about 3 minutes. Remove from heat and place in the bottom of your slow cooker. Add the chopped carrots, parsnips, tomatoes to the slow cooker as well, atop of the onion mixture.
- Meanwhile, in the same pan over medium heat, add the stew meat. Brown a couple minutes on each side. Then, remove from heat and add to the slow cooker.
- Add the broth, vinegar, oregano, thyme, black pepper and cayenne; stir. Then, add the chopped cabbage atop of everything. Stir gently, if desired (not necessary though).
- Place lid on slow cooker and cook on low for 8 hours or high for 5-6 hours. Stir well once done and serve.
Yields: ~3 servings