Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe.
This Beef Stew recipe is perfect for cooler weather! The beef is simmered and becomes tender along with potatoes, onion, celery and carrots. It’s comfort food in a bowl! Plus, we are using some of our favorite olive oil & vinegars from O Olive Oil & Vinegar.
Yield
6 Servings
Type
Time
Level
Beginner
– Beef stew meat – O California Organic Extra Virgin Olive Oil – sweet onion – celery – carrots – garlic – yukon gold potatoes – flour – fresh rosemary – thyme – bay leaves – O Cabernet Vinegar – beef or vegetable stock – salt and pepper, to taste
Step 1 In a large dutch oven, splash a bit of O California Organic Extra Virgin Olive Oil and turn to medium high heat. Season the beef with salt and pepper to taste. Add stew meat in batches, leaving enough space so it browns and doesn’t steam. Brown on all sides, about 5-6 minutes total. Repeat with any leftover meat2
Step 2 Remove the meat and leave the drippings. Add 3 tablespoons of O California Organic Extra Virgin Olive Oil to the dutch oven along with onion, celery, and carrots.
Step 3 Remove the meat and leave the drippings. Add 3 tablespoons of O California Organic Extra Virgin Olive Oil to the dutch oven along with onion, celery, and carrots. Stir occasionally over medium heat until softened, approximately 3 minutes.
Step 4 Add garlic, and mix into the vegetables.
Step 5 Next, add the potatoes and beef. Sprinkle flour over vegetables and beef. Stir until well incorporated.
Step 6 Then add the O Cabernet Vinegar. Using a spoon, stir up any bits from the bottom of the pan.
Step 7 Next, add the stock. Stir to well incorporate. Bring to a boil and reduce heat to low.
Step 8 Add in rosemary, thyme, and bay leaves. Stir well, and cover and cook on low heat (or enough for a low simmer) for about 1.5 hours or until the beef is tender and flavors have combined. Taste and adjust any seasonings. Add salt and pepper to taste. Remove bay leaves and rosemary stalks before serving.
Step 8 Add in rosemary, thyme, and bay leaves. Stir well, and cover and cook on low heat (or enough for a low simmer) for about 1.5 hours or until the beef is tender and flavors have combined. Taste and adjust any seasonings. Add salt and pepper to taste. Remove bay leaves and rosemary stalks before serving.