09 Nov Beef Stew with Christine Waltermyer

Posted at 14:39h in Food & Farms, Guest Post, Recipes by

Beef Stew

Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

The holidays are full of family, friends, and busy schedules – which means you’re probably constantly on-the-go. But thanks to Christine Waltermyer and The Natural Kitchen Cooking School, we have a hearty, Beef Stew recipe that you can pour and freeze into portions for quick and easy meals!

Beef Stew (Using Steak)

Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • ¼ cup all-purpose flour
  • A few pinches of white pepper
  • 1 pound beef stew meat or steak trimmed and cut into inch cubes
  • 1 – 2 tablespoons olive oil or beef tallow
  • 1 ½ tablespoons apple cider vinegar
  • 4 ½ cups beef broth
  • 1 tablespoon apple butter
  • 1 teaspoon dried thyme
  • 1 teaspoon sugar
  • 2 bay leaves
  • 1 medium onion peeled and chopped
  • 1 ½ cups winter squash peeled and cut into bite-size cubes
  • 2 medium turnips peeled and cubed
  • ½ of a small zucchini cut into chunks
  • 1 – 2 teaspoons sea salt

Instructions
 

  • In a large bowl, stir together the flour and white pepper. Add the beef cubes and toss to evenly coat them with the flour mixture. Heat the olive oil in a heavy-bottomed pot like a Dutch oven. Add half of the beef, being careful not to overcrowd them. Brown the beef on all sides by cooking and turning them for 5 minutes. Repeat with remaining beef, adding a little more oil to the pan if needed.
  • Transfer the beef to a bowl. To the pot, add the apple cider vinegar and ½ cup of the beef broth. Cook and stir over medium heat for a few minutes, using a wooden spatula to release any flavorful bits from the pot. Add the beef, remaining beef broth, apple butter, dried thyme, sugar and bay leaves. Bring to a boil over medium high heat. Skim off any foam that appears. Reduce the heat to low and cook, covered, for 1 ½ hours.
  • Add the onion, squash and turnips. Cook, covered, for another 30 minutes. If the strew starts to look too dry, you can add a little more beef broth or water. Add the zucchini and cook for 10 more minutes. Season with sea salt and additional white pepper to taste. Serve hot.
  • Enjoy!

Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

Tags:
, , , , , ,
Print page