It’s happening. Halloween has come and gone, the days are getting shorter, and the other day in Holt Renfrew a clerk wearing a anticipatory Santa hat offered me egg nog upon arrival. Egg nog! Despite my steadfast denial, Winter is breathing down my neck, literally. This week as temperatures hovered around zero, I found myself wanting to curl up inside with a blanket and warm bowl of Winter stew. I haven’t made stew in years, but I was pleasantly surprised after following this easy recipe.
Hearty Winter Stew
- 1 large white onion, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 large sweet potato, chopped
- 3 cloves garlic, minced
- 2 pounds stewing beef (or non-meat substitute)
- 1 tbsp dried thyme
- 2 bay leaves
- 1 tsp sea salt , to taste
- black pepper, to taste
- 4 cups beef or veggie broth
- 2 tbsp arrowroot powder
- 1/2 bunch kale or swiss chard, roughly choppedDirectionsStep 1. Heat 2 tbsp olive oil in a large stockpot. Add beef in batches, browning each batch and setting aside before adding next batch. Set aside when all beef is browned.Step 2. Add onions and garlic to pan. Cook until translucent. Add remaining vegetables (except kale) and cook until starting to soften. Add beef back in pan, along with seasonings and broth. Bring to a boil and reduce to a simmer.
Step 3. Simmer, covered, 2-3 hours, stirring occasionally until beef is tender. Remove 1 cup liquid and whisk with arrowroot until dissolved. Return to stew pot and stir in. Stir in chopped kale. Cook, uncovered, for another 10-15 minutes to thicken before serving.
Cornmeal Biscuits (Gluten Free)
- 1 cup gluten-free all purpose flour (I use Bob’s Red Mill)
- 1 cup cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- 2 eggs
- 2 tbsp oil
- 1-2 tbsp almond milk
Step 1. Whisk together all ingredients, starting with 1 tbsp almond milk (add more milk if needed). Dough should be soft and slightly crumbly, but come together easily.
Step 2. Ball dough into biscuits the size of tennis balls, and drop them directly into the stew pot. Cover and continue to cook stew/biscuits on med heat for 30 mins.
This stew was so hearty and satisfying, we ate it all week long! I’ll definitely be making this one in the colder months to come!