Beef Stew
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Prep time 20hrs
Cook time 240hrs
Serves or Makes: 4-6

Recipe Card


  • 1 teaspoon bouillon paste
  • 1 pound beef chuck, cut into 2" cubes
  • 1 teaspoon all-purpose flour, or gluten free all-purpose flour
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, chopped
  • 1 tablespoon chopped fresh sage
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 medium butternut squash, peeled and cut into 2-inch pieces (about 3 cups)
  • 2 medium carrots, peeled and cut into 2-inch pieces
  • 2 medium parsnips, peeled and cut into 2-inch pieces
  • 1 pound small potatoes, halved if large
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • 1 bay leaf,
  • 1 teaspoon red wine vinegar
  • Hot cooked U.S.-grown rice, for serving
  • 1 tablespoon butter, for serving (optional)

Herb Gremolata


  • 1/2 cup chopped fresh parsley
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh sage
  • 1 garlic clove, minced
  • 1 lemon, zested
  • 1 tablespoon extra-virgin olive oil



  • Step 1

    Preheat oven to 300F. In a measuring cup, dissolve bouillon paste with 1 cup of warm water. Toss beef with flour, salt and pepper. Set aside.

  • Step 2

    Heat olive oil and butter in a large Dutch oven over medium heat. Add onions and sage. Cook, stirring frequently, until translucent, about 5 minutes.

  • Step 3

    Add beef to pot (that’s right - no searing!) along with butternut squash, carrots, parsnips, potatoes, tomato paste, and red wine and broth. Stir well. Bring to a boil over high heat.

  • Step 4

    Cover and transfer pot to oven. Slow braise for 3-4 hours or until beef is very tender.

  • Step 5

    Return pot back to stove, uncover and simmer until thickened, if desired. Season with salt and pepper, to taste. Add vinegar just before serving with buttered rice and herb gremolata.


  • Step 1

    In a bowl, combine garlic, lemon zest, herbs, and olive oil. Sprinkle over stew before serving.