Slow-Cooked Beef and Vegetables in a Savory Gravy Recipe

Slow-Cooked Beef and Vegetables in a Savory Gravy

Coconut Free

Sugar Free

Gluten Free

Nut Free

Seed Free

Legume Free

Egg Free

Slow-Cooked Beef and Vegetables in a Savory Gravy

12

Favorite
Share
PRINT

Description

There's nothing quite like the comforting aroma of tender beef simmering in a rich, velvety sauce on a chilly day. This hearty dish, packed with onions, carrots, celery, garlic, and earthy mushrooms, is the perfect cold-weather meal to warm both body and soul. Serve it over creamy mashed potatoes, Cheesy Mashed Cauliflower, polenta, or even Easy Sautéed Chard. For an extra boost of nutrition, feel free to stir in some additional vegetables toward the end of cooking.

Serves

Total Time

4 hours 10 minutes

Ingredients

2 pounds Thousand Hills™ Lifetime Grazed® 100% Grassfed Stew Beef

Natural Grocers® Brand Bulk Real Salt, to taste

1⁄2 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper

1 tablespoon Natural Grocers Brand Bulk Organic Thyme, divided

1 large Natural Grocers Brand Bulk Organic Bay Leaf

4 tablespoons organic butter, divided

4 cups organic beef broth (or beef or vegetable bullion)

2 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil

1 medium organic onion, diced

2 medium organic carrots, chopped

2 medium stalks organic celery, chopped

4 cloves organic garlic, minced

2 teaspoons minced fresh organic rosemary or 1 teaspoon Natural Grocers Brand Bulk Organic Dried Rosemary

1 (8-ounce) package organic mushrooms (cremini or button), ends trimmed and sliced thin

1⁄4 cup all-purpose gluten-free flour

2 tablespoons organic red wine vinegar

Optional for garnish

Organic minced parsley, rosemary, or thyme

Optional ingredient add-ins

Organic green beans, fresh or frozen

Chopped organic kale, collard greens, or chard

Directions

Drain the liquid from the stew meat and spread onto two dinner plates (one plate per package). Pat dry with a paper towel and season liberally with salt and pepper. Sprinkle 1 teaspoon of thyme over each pound of meat (2 teaspoons total).
Place a heavy-bottomed skillet over medium-high heat and add 1 ½ teaspoons of butter. Swirl the butter to coat the pan and add one pound of meat, spreading it out for even cooking. Brown the meat for two minutes on each side and transfer to a slow cooker. If necessary, wipe the skillet clean and add another 1 ½ teaspoons of butter. Brown the second batch of meat for two minutes per side. When done, transfer to the slow cooker.
Add three cups of broth and the bay leaf to the slow cooker, cover, and set the cook time for four hours (at high heat, ~300° F).
Add one tablespoon of butter to the same skillet and place over medium-high heat. Once melted, add the onion, carrot, and celery. Sauté, stirring as needed, until the onion is translucent and the veggies are slightly softened, 6-8 minutes. Reduce the heat to medium, add the minced garlic and continue sautéing for another minute or two (let the garlic become fragrant but avoid browning). Stir in the rosemary and transfer to the slow cooker.
Add another tablespoon of butter along with 1 tablespoon of olive oil to the skillet and set over medium-high heat. Once hot and bubbly, add the mushrooms. Sauté, stirring as needed, until the moisture evaporates and the mushrooms are lightly brown on both sides, 6-7 minutes. Season lightly with salt and pepper and the remaining thyme. Once the mushrooms are browned, transfer to the slow cooker.
Melt the last tablespoon of butter with the last tablespoon of olive oil. Reduce the heat to medium-low and add the flour, whisking until the mixture is smooth. Cook, stirring frequently, until the mixture turns a light golden sandy color, 5-6 minutes. Add the remaining cup of broth and whisk until smooth. If the gravy is lumpy, add a little water and whisk until smooth. Add the vinegar, stir to combine, and then transfer to the slow cooker.
Gently stir everything in the slow cooker until well combined, cover and let cook for the remaining cook time.
If adding additional vegetables, add them during the last 30-40 minutes of cooking time.
Before serving, taste and add salt and pepper if desired. Serve with optional garnishes over mashed potatoes, polenta, Cheesy Mashed Cauliflower, or Easy Sautéed Chard.

Nutrition Information

per one serving

Calories	Carbs	Protein	Fat	Fiber
550 kcal	9 g	47 g	35 g	1 g

Beverage Pairing

Recommended Beverage: Beer

Recommended Style: Organic Chocolate Stout

Recommended Brand: Samuel Smith

39.709921, -104.987224

Denver - Design District - Alameda and Broadway