Grass-Fed Beef Stew

Grass-Fed Beef Stew


  • 3 tablespoons whole grain flour
  • Sea salt
  • Freshly ground black pepper
  • Cayenne Pepper
  • 8-10 ounces grass-fed stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 onion, peeled and cut into thick wedges
  • 4 carrots, cut into ½ inch pieces
  • 3 small red potatoes, quartered
  • 2 celery stalks, in ½ inch dice
  • 3-4 button mushrooms, quartered
  • 1 cup string beans, cut into 1-inch pieces
  • 3 cups beef or chicken stock (can use water)
  • ½ cup red wine
  • ½ teaspoon dried thyme leaves


  • Put flour into a large plastic baggie
  • Season with a couple of pinches of sea salt, black pepper, and cayenne pepper
  • Drop the beef chunks into the baggie and coat evenly with flour
  • In a soup pot, heat oil and sauté beef 1 minute on each side or until lightly browned
  • Add onions, carrots, potatoes, celery, mushrooms, stringbeans, stock, wine, thyme and ½ teaspoon seal salt
  • Bring to a boil
  • Reduce heat to medium-low, cover and cook 45-50 minutes

Slow Cooker Preparation:

  • Put all ingredients, except seasoned flour into slow cooker, using 1½ cups of stock instead of 3
  • Cover and cook on low temperature for 9 hours, or high temperature for 4½ hours
  • One half hour before cooking finishes, combine seasoned flour with a small amount of water (2-3 tablespoons) and add to the liquid in the slow cooker
  • Cover and finish cooking until the liquid thickens

Seasonal Recommendation:

During the winter months or in colder weather, replace celery with chopped parsnips, and replace stringbeans withne or two turnips or rutabaga, diced

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