Harvest Beef Stew

As the air becomes colder, I look forward to celebrating the autumn harvest. I long for suppers bubbling with fall produce and this Harvest Beef Stew couldn’t be more fitting. It’s rich and flavorful and arrives at the table piping hot, ready to be sopped up with crusty bread. After searing the meat, the rest is all a matter of throwing it in the pot. So once it goes into the oven, you can relax by the fireside tucked up in a knit blanket and allow the scent of a warm cooked meal fill your home.

For this recipe, you’ll need a very large Dutch oven. I sometimes cut this recipe in half for a smaller amount, but it’s never a bad idea to freeze the leftovers!

SERVINGS: 6 to 8 servings

INGREDIENTS:

• 60 oz / 3 ¾ lb chuck roast
• Kosher salt
• Fresh black pepper
• Canola oil
• 1 lb carrots, peeled (about 3 medium carrots)
• 2 celery stalks
• 1 large yellow onion, peeled
• 1 lb leeks, light and green part only (about 1 large leek)
• 3 medium russet potatoes (about 2 lbs)
• 4 garlic cloves, roughly chopped
• 3 tablespoons beef base (*see Notes)
• 1/4 cup tomato paste
• 6 cups water
• Bouquet garni: sage, thyme, parsley, bay leaf
• 1/2 small head of savoy cabbage, sliced into strips (about 6 oz)

INSTRUCTIONS:

Preheat the oven to 325 F.

Cut the carrots, celery, and onion and into chunks of similar size.

Cut the leek in half lengthwise and then cut into large pieces. (It will fall apart, but that’s all right).

Peel the potatoes and cut into bite-size pieces. (I prefer smaller potato pieces, but you can definitely cut them bigger).

Trim away any fat from the meat and cut into large chunks.

Add the meat to a large bowl and season with 1 1/2 teaspoons of salt and a few grinds of pepper. Toss to combine.

Heat a large Dutch oven over medium-high heat and add 1 tablespoon of oil. Brown the meat in batches until crusty on all sides, adding more oil as needed. Transfer to the large plate.

Add the beef base, tomato paste, and water to the pot and whisk to combine.

Add the meat back into the pot, along with the carrots, celery, onion, leek, potatoes, and garlic.

Add the bouquet garni and stir to combine. Bring to a boil and then cover, cracking slightly, and transfer to the oven.

Bake for 1 hour 20 minutes. Remove from the oven and stir in the cabbage. Cover and bake for 20 more minutes.

NOTES:

Better Than Bouillon roasted beef base really does add something special to this stew. But you can use low-sodium beef stock in place of the beef base and water.[/vc_column_text][/vc_column][/vc_row]