All Day Beef Stew

This is a recipe adaptation from one of my favourite cookbooks: Nourishing Traditions by Sally Fallon.

I love this recipe because either you can smell the delicious-ness cooking all day or you come home to a wonderful aroma of a hearty dinner. I have made this recipe both in the oven (so lovely on a slow, autumn day), and with the slow cook function on my instant pot (perfect for set and forget). Both ways turned out equally delicious. Don’t worry if you forget to marinade overnight, it is still fantastic and tender.

I highly recommend a double batch of this for easy freezer meal. Just omit the greens and add fresh when serving.

Prep time20min | Cook time 12 hours | Total time 12h20m | Servings 8+

INGREDIENTS

1.5kg chuck/ stewing beef, cut into 25mm pieces 1 cup organic red wine 3-4 cups beef stock 4 tomatoes, peeled, seeded and chopped or 1 can tomatoes 4 tablespoons tomato paste 6 whole cloves 1/2 teaspoon black peppercorns several sprigs fresh thyme, tied together 2 cloves garlic, peeled and crushed 2-3 small pieces orange peel 8 small potatoes 500g carrots, peeled and cut into sticks 2 cups of greens and herbs such as runner beans, parsley and chopped kale sea salt and pepper

METHOD

1. Place all ingredients except for potatoes and carrots in a flameproof casserole and cook gently in a 120 c oven for about 12 hours.
2. (To use a slow cooker set at medium temperature for the same amunt of time.)
3. Add carrots and potatoes 3 hours before serving.
4. Once cooking as ended and you are almost ready to serve, add the greens into the hot stew and place lid for about 5 minutes. Season to taste.

Enjoy x

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