Healthy, Hearty Wintertime Beef Stew

We know so many of you are searching for healthy winter food ideas, especially those that are friendly to the gut and won’t further compromise immunity. To that, we say: Challenge accepted.

A wintertime beef stew offers several health benefits that make it an excellent choice during the colder months. Enjoy an adapted healthy version of Sur La Table’s recipe for hearty beef stew.*

Beef is a great source of protein, which is essential for muscle growth and repair. It also provides important nutrients like iron and zinc, which support a healthy immune system.

Additionally, the vegetables in the stew, such as carrots and daikon, are packed with vitamins and minerals, including vitamin C and potassium. These nutrients help boost immunity and maintain overall health. The slow-cooking process of a stew also helps to retain the nutrients in the ingredients, making it a nutritious and wholesome meal.

Lastly, the warmth and comfort provided by a beef stew can have a positive impact on mental well-being, helping to alleviate stress and promote relaxation.

What’s different:

• We left out the refined flour — a gummy, processed food product that feeds candida and can clog the intestines over time. You just don’t need it.
• We also swapped the potatoes for daikon, a radish that looks like a large, white carrot, making the dish still delicious and now healthier for your liver,

Body Ecology’s Healthy version of Sur La Table’s Hearty Beef Stew Recipe

Ingredients:

• 2 pounds beef stew meat, cubed
• 4 carrots, peeled and cut into ½” pieces
• 1 med. onion, diced
• 2 garlic cloves
• 1 to 2 pcs bay leaves
• 4 med. daikon radishes, cut into 1½” pieces
• 3 cups beef broth
• 2 tbsp. extra virgin olive oil (EVOO)
• 2 celery stalks, cut into 1” pieces
• 1 tsp. dried thyme leaves
• 2 tsp. Celtic sea salt
• Pepper, to taste

Instructions (Dutch Oven):

1. Preheat your oven to 325°F (163°C).

2. Heat the olive oil in a Dutch oven over medium-high heat. Add the beef stew meat and brown it on all sides. Remove the meat from the Dutch oven and set it aside.

3. In the same Dutch oven, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.

4. Add the carrots, daikon, and celery to the Dutch oven. Stir and cook for a few minutes until the vegetables start to soften.

5. Return the browned beef stew meat to the Dutch oven and mix well with the vegetables.

6. In a separate bowl, whisk together the beef broth, dried thyme, bay leaf, salt, and pepper. Pour this mixture over the beef and vegetables in the Dutch oven.

7. Cover the Dutch oven with its lid and place it in the preheated oven. Let it cook for about 2 to 3 hours, or until the beef is tender and the flavors have melded together.

8. After the stew is done cooking, remove the bay leaf and adjust the seasoning if needed.

9. Serve the beef stew hot, garnished with fresh herbs if desired.

Instructions (Instant Pot):

1. Press BROWN on your Instant Pot. Add the EVOO and allow the inner pot to heat until ready.

2. Then add meat, onions, and garlic. Continue to stir until all meat browns completely. Mix in the remaining ingredients and turn off the BROWN setting.

3. Close the Instant Pot lid and lock it, turning the knob to PRESSURE. Pressure cook on HIGH for 30 minutes.

4. Once the pressure cooking is complete, release pressure using the quick release function. Stir well, serve, and enjoy.

*Credit: Sur La Table, 2020.

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