I was going to share another taco recipe in honor of today – you know, #tacotuesday. But I think I’m being a little bit of a one tricky pony over here, so I thought I better switch it up and post at least ONE non-taco recipe before I post more taco recipes.
This one is absolutely perfect given the fact that I am currently on the couch under two blankets, freezing my bum off. It’s not even that cold outside, but for some reason I am cold to the core today.
Nothing warms me up like beef stew. We absolutely love my teriyaki beef stew and my stewless beef stew also. But, like I said… one trick pony. So, I decided it was time to switch it up and make a new beef stew recipe. This one is made with red wine, which I guess is a thing? I just figured that out. This is great dumped over a big ol’ pile of mashed potatoes (recipe for my mashed potatoes, included).
The best part of the beef stew is that it tastes so good. The worst part of this beef stew is that it’s aroma fills your home after about 20 minutes but it takes 10 hours to cook. You will want to eat it immediately. But don’t. Mostly because the beef will still be raw and salmonella is nobody’s friend but also because the longer this stew simmers, the softer and more “fall apart” the meat becomes. YUM!
Red wine beef stew
What You Need
For the stew
3lb beef chuck roast
28oz crushed tomatoes
1 white onion, diced
½ cup red wine
1-14oz can beef broth
3 stalks celery, diced
2 carrots, diced
1 tbs garlic
1 tsp coriander
1 tsp paprika
1 tsp celery salt
Salt + pepper, to taste
For the potatoes
1.5lb baby red potatoes
¼ cup milk
2 tbs cream cheese
2 tsp garlic powder
Salt + pepper, to taste
What to Do
- Place your chuck roast on a cutting board and pat it dry with paper towels to remove the blood.
- Combine all stew ingredients in a crockpot and cook on low for 8 to 10 hours, until the meat is cooked through and easily falls apart.
- While the stew is slow cooking, make your mashed potatoes.
- Peel (if desired) then cut each potato into small chunks, even in size. Boil in a large pot for about 20-25 minutes until they fall apart when pierced with a fork. Drain and place back in the pot.
- Combine seasonings, milk and cream cheese and mash until the potatoes are good and soft.
- When stew is done, remove the meat from the crockpot, shred and then put back in and mix.
- Let cook another 30 minutes.
- Fix your plate! Take a big heap of mashed potatoes and pour some stew on top. Eat up, buttercup!
The left contains nutritional information for the beef stew. This makes about 10 servings, depending on how much stew you like to scarf. You will have extra. FREEZE IT! If you can’t finish the stew within 4 – 5 days, it should be frozen.
The nutritional information on the right is for the mashed potatoes. If you eat mashed potatoes like I do, its ACTUALLY closer to 3-4 servings (I just really love potatoes). So keep in mind that the nutritional information is based on a very moderate serving size!
Thank you for reading! If you try a recipe, drop me a comment – I’d love to hear what you think! Share your food pics on instagram with #ahealthybalanceblog.
❤ – MT