Greetings from Colombia! We are currently away on our family vacation and really enjoying our time here. We are visiting my family and spending much needed quality time together. This is a two week vacation we took and it is the longest vacation my husband and I have ever taken together. Spending it with our daughter makes it even more special. Especially since this is the first time he gets to spend this much time with her since she was born and took his paternity leave.
While I do enjoy the cold it is nice to get away to some nice warm weather after the frigid cold we experienced in New England a couple of weeks ago. The city we are currently in has beautiful and perfect weather. It’s not too hot and not too cold. We’re leaving Thursday to another city and then traveling to another one on the weekend. The weather in these two cities is extremely hot and I don’t know how I’m going to handle that. Hopefully it’s not extremely hot!
I will let you guys know more about this trip once I return to the states. I will have a recap of our vacation and go into more detail about our experience and what we did while we spent these two weeks here. Can’t wait to tell you guys all about it!
Even though we are in nice warm/hot weather right now, eventually we will have to return back home to our New England winter. While we may not go through such extreme low temperatures again this season, we still have a good chunk of cold weather to get through before spring and summer arrive. So for this week’s recipe I have my Beef and Vegetable Stew.
This recipe is pretty much new to me. I have made beef and vegetable stew my own way before but never developed an actual recipe until this year. Beef is not our protein of choice but we do like to have it from time to time. Just like we are not vegetarian or vegan but still enjoy a meatless meal on some occasions, we do the same with beef.
This stew is wonderful for a cold winter night. It’s the perfect comfort food that will warm you right up. I like to add a good amount of vegetables to help maintain the balance of meat and veggies. Remember, balance is everything!
For my stew I like to buy organic, grass-fed, lean stew beef. While it is more expensive, it’s something I don’t buy or cook regularly and it’s much better for our healths. I also like to use a lot of different vegetables. My go to veggies for this stew are carrots, celery, mushrooms, string bean, peas onions and potatoes. I like to cut the potatoes in big chunks but you can make them smaller if you’d like.
I also like to use my own homemade either beef or bone broth to make this stew. I like to keep a stash of homemade broth in the freezer for soups or to make rice or lentils with it. Especially bone broth since it has so many health benefits. It also adds so much flavor to your foods like this beef and vegetable stew. However, if you don’t have homemade broth, store bought is fine too. I have used store bought before to make this recipe since I didn’t have any homemade on hand and it was still very delicious.
Before we left for vacation I did some meal prep and left some soup in my freezer all ready for when we get back. As soon as we get through that stash I will most likely make a batch of this stew to continue getting us through the rest of our cold winter. I love all the flavors in this stew. From the vegetables to the spices to the broth, it is just so delicious.
You guys seriously need to try this stew ASAP. This recipe makes a large amount so it’s perfect for meal prep. You can make it for dinner and have leftovers for lunch or for dinner for another day. It’s also a great family friendly meal everyone will enjoy. This stew will keep you warm all winter long!
Beef and Vegetable Stew
- 1.5 lbs stew beef
- 3-4 carrots (chopped into circles)
- 2 celery stalks (chopped)
- 1 yellow onion (diced)
- 1 cup chopped string beans (chop about 1 inch long)
- 2 cups sliced mushrooms
- 5 red potatoes (quarted)
- 3-4 thyme strings (remove from string)
- 1 tbsp dried oregano
- 1/2 tbsp dried parsley
- 1/2 tbsp dried basil
- 1 tsp pepper
- 1 tsp pink salt
- 2 tsp tomato paste
- 3 garlic cloves
- 2 cups peas
- 1 bay leaf
- 2 tbsp extra virgin olive oil
- 5 cups beef or bone broth
Heat 1 tbsp extra virgin olive oil in a pan. Add beef and sear on every side until lightly browned. (you may add some salt and pepper to beef for added flavor)
In a large pot, heat up the other tbsp of extra virgin olive oil and add onion. Cook until translucent.
Add carrots, mushrooms, celery, and potatoes. Cook for about 10 minutes until vegetables start to cook through. Stir occasionally.
While vegetables cook, add salt, pepper, basil, thyme, parsley, oregano and tomato paste.
Add bowned beef and stir well. Add broth in.
Bring to a boil and mix in string beans and garlic.
Bring heat down to low and let it simmer for about 20 minutes covered.
Add peas and simmer for another 10 minutes.
Rememeber to remove bay leaf.