This is one of those recipes that you cook over and over again. Unlike traditional stews, it’s jam-packed full of veggies. Don’t let the steps or ingredients intimidate you. It’s simply searing the meat, cooking the veggies, pouring in the bone broth, and tossing the whole pot in the oven. This can even be done ahead of time if you are serving this for a dinner party. Cook this in a Dutch oven, like a Le Creuset, or follow the slow cooker directions below.
Like all stews, this is even more delicious the next day and the day after. This freezes well minus the roasted mushrooms and radishes. If you want to make less, cut the recipe in half.
Feeling like you need extra greens? Feel free to add greens like kale, spinach, and arugula.
Note: Bay leaves are sharp, so make sure to remove them before serving.
Beef Stew with Roasted Mushrooms and Radishes
SERVES 6-8
FOR THE BEEF STEW:
2 pounds beef stew meat
2 Tbsp. olive oil, divided
1 medium onion, medium diced, about 1 cup
4 medium carrots, medium diced, about 2 cups
4 ribs of celery, medium diced, about 2 cups
3 garlic cloves, left whole (smashed optional)
2 Tbsp. apple cider vinegar
1 tsp. dried oregano
2 bay leaves
4 cups beef, chicken, or veggie broth
1 tsp. fine sea salt, divided
5–7 cranks of freshly ground pepper
INSTRUCTIONS:
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Preheat the oven to 400°F.
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Add 1 Tbsp. of olive in a large sauté pan or Dutch oven. Add the meat in two separate batches, season on both sides with salt and pepper, about 1/4 teaspoon salt, and 3–4 grinds of freshly ground pepper. Sear the beef on both sides. Once cooked, set aside and place on a plate.
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Add 1 Tbsp. of olive oil to the pan and cook the onions, carrots, celery, and garlic for three to five minutes on medium-high heat.
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Add the beef back into the pot; add the oregano, bay leaves, and bone broth; and stir.
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Cook in an oven-safe pan or a Dutch oven for two hours with the lid on. If you don’t have a lid, use aluminum foil.
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After two hours, add 1 cup of water and stir. Cook for an additional hour or until tender.
FOR THE ROASTED RADISHES:
2 tsp. avocado oil
1 bunch red radishes, sliced in half tops and tails removed
1/8 tsp. salt (smallest pinch)
2-3 cranks of freshly ground pepper
INSTRUCTIONS:
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Preheat the oven to 400°F.
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Add the radishes to a lined and rimmed baking sheet. Drizzle with olive oil and season with salt and pepper.
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Mix gently and bake for 15-20 minutes, until wilted and still crunchy. If you like them more cooked, test and put them back in the oven for five additional minutes.
FOR THE ROASTED MUSHROOMS:
2 Tbsp. avocado oil
16 oz. cremini mushrooms sliced 1/4-inch thick
1/8 tsp. salt (smallest pinch)
3–5 cranks of freshly ground pepper
INSTRUCTIONS:
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Preheat the oven to 400°F.
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Add the mushrooms to a lined and rimmed baking sheet. Drizzle with olive oil.
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Mix gently and bake for 35 to 45 minutes or until crispy and golden (no water).
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Season with salt and pepper.
SLOW COOKER DIRECTIONS:
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Follow steps one through four on the Beef Stew recipe and then pour the meat, veggies, dried oregano, bay leaves, and bone broth into a slow cooker.
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Cook on high for six hours or until tender and falling apart.
FAMILY NOTE: Add a side of roasted sweet potatoes, rice, or pasta.
Recipe developed by Chef Carla Contreras.
