Beef Stew

The perfect hearty dish to warm you up in winter! It’s also versatile because you can add or substitute rutabaga, parsnips, or other root vegetables. Serve in a bread bowl or over rice!

With SLO CSA shares you can get the stew meat, carrots, onions, garlic, potatoes, rutabaga, or the other root vegetables you prefer.

Prep: 20 minutes | Cook: 3 hours

INGREDIENTS

• 1 lb beef stew meat
• 2 cups beef broth
• 1 cup red wine
• 3-4 carrots, slices
• 3 medium potatoes or 1 large rutabaga, cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 bay leaves
• 1/2 cup corn starch
• 1 cup cold water
• Salt & pepper to taste

DIRECTIONS

1. In a large pot, brown the beef over medium heat.
2. Add the onions, garlic and bay leaves until softened and fragrant.
3. Pour in the red wine to deglaze the pot.
4. Add broth, carrots, potatoes and other optional veggies.
5. Bring to a boil, then reduce and simmer for 2 to 3 hours until the meat is tender.
6. Mix corn starch with cold water and slowly add to the stew until reaching desired thickness.
7. Season with salt and pepper.

Items Available from SLO:

You can get organic and local ingredients for this recipe with a SLO CSA share. We have stew meat, carrots, onions, garlic, potatoes, rutabaga, any additional root veggies. Produce availability varies by season.