Fall is shy in South Carolina. It takes its sweet time to arrive, gives us some cool mornings and evenings, but lets summer hang on during the day. No matter, this Canadian girl can smell Fall coming by mid-August.
Fall is perfect for soups, stews, roasts, meals prepared in one pot and cooked low and slow. Here’s my new recipe: Drunken Beef Stew.
I recently bought a half cow share from GrassFat Farm in Hodges, SC. All the tender cuts, like filet, ribeye and strip loin, usually end up eaten first. But the real flavor are in those lesser cuts that can be tough under the fork, like chuck, beef round roast or even sirloin. But with the right cooking method, the meat will become tender and delicious. Stewing is perfect for those cuts.
One of my favorite celebrity chef is Ina Garten, the Barefoot Contessa. But her recipes often include ingredients that no longer are part of my diet, like flour. My Drunken Beef Stew is inspired by her recipe, Parker’s Beef Stew, in her cookbook Back to Basics. I’ve taken the basic elements of her recipe and transformed it into a low carb, delicious, beef stew. Oh, and I’ve also made it Slow Cooker Friendly. Cause there’s no peace of mind like leaving food in the slow cooker and forget about it. In this instance, I’m using the “Sauté” and “Slow Cooker” function on my Instant Pot, but I’ve included directions if you have a regular slow cooker.
Just remember, pat your beef cubes dry before browning, and brown in batches!
WHAT YOU’LL NEED
- 2.5 lb grass fed stew meat, cut into cubes of 1.5 in
- 3 whole garlic cloves, smashed
- 3 bay leaves
- 1 bottle of good red wine, one you’d drink while cooking
- 6 oz of bacon, cut into small pieces
- 2 cups of onion
- avocado oil
- 1 lb carrot, peeled and chopped into 1 in pieces
- 1 lb celery root (or celeriac) peeled and chopped into 1 in pieces
- 1 cup bone broth
- 1 tbsp rosemary, finely chopped
- 2 tbsp coconut aminos
- Place the beef, wine, garlic and bay leaves in a large bowl and leave in the fridge overnight.
- The next day, take the beef out of the marinade and discard the garlic and bay leaves. Keep the liquid. Use a paper towel to dry the beef.
- Brown the bacon in the Instant Pot with the “Sauté” function, until crispy.
- Remove the bacon and add pieces of beef to the pot and brown on all sides, approx. 5-7 minutes. This needs to be done in batches. Once your first batch is browned, remove from the pot and reserve. If you crowd the beef in the pot, it will boil instead of brown. You may need to add avocado oil. If the pot becomes too hot and starts smoking, turn the “Sauté” function to off, wait a few minutes before turning it back on. You can still go on cooking the beef.
- If you’re using a regular Slow Cooker, use a large cast iron skillet and go through the same steps.
- Once the beef is all done and reserved, add the onions to the Instant Pot/skillet, cooking for 5 minutes, adding oil if necessary, scraping the bits at the bottom.
- Add the rosemary and garlic and cook for another minute.
- Add the carrots and celery root and cook for 5 more minutes.
- Add 1 cup of the reserved marinade, the bone broth, coconut aminos, 1 tbsp of salt and 2 tsp of pepper. Stir for 2 minutes.
- Add the beef and bacon to the Instant Pot. If using a Slow Cooker, pour the content of the skillet into it, and add the beef and bacon.
- For the Instant Pot, turn off the “Sauté” function and turn on the Slow Cooker function and set for 6 hours. For a regular Slow Cooker, set on low for 8 hours.
- When the stew is done, it is ready to eat just as is. If you want a gravy effect, put half the carrots and celery roots in a blender with some of the liquid and buzz until thick. Pour back on the stew, stir, and serve.