This is a favorite of mine. It reminds me of cold nights with the kids and friends, trips to the beach and the mountains; it’s the ultimate comfort food. What meat eater doesn’t love stewed meat? It’s easy, feeds a crowd, and feels a little fancy. I adapted it from a braised short rib recipe from an Epicurious magazine which I turned into a braised roast which turned into beef stew.

It is also pretty adaptable- a favorite quality of mine in a recipe. It can be made paleo/whole30 by taking out the wine (I have decided it’s my food freedom to NOT take the wine out). You could take the meat out and use mushroom broth for a vegan meal. Take out the potatoes for keto (and maybe the carrots, I’m not totally schooled on the keto thing). It’s already dairy and grain free. I cooked mine on the stove top but you can use an instapot or a slow cooker.

I’m happy to be making it tonight for some friends that I love. It’s been a while. ❤

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Red Wine Beef Stew

• 2 lbs chuck roast, cut into 1/2 in pieces
• 2T. olive oil
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 2-3 inner celery stalks, leaves included, chopped
• 2T. herbs de Provence
• 1 C hearty red wine
• 6 C beef broth
• 2 medium potatoes, cubed
• 3-4 carrots, cut into bite size pieces
• 1 bunch kale, chopped
• 2 t. tapioca flour
• 2 c. frozen whole green beans
• 1/2 c. Kalamata olives

Coat the beef with salt and pepper. Heat oil over high heat till hot and sear meat (I did it in 2 batches). Turn down heat to medium, return all meat to the pan with the onion, garlic, celery, and herbs de Provence. Cook till onions/celery are soft. Add 1 c. red wine to deglaze pan and let cook for a minute. Add the beef broth and tomatoes, turn heat down to low and cook till meat is tender about an hour and fifteen minutes.

Add potatoes and cook about 10 minutes, add carrots and cook 5. Add tapioca flour with cold water and allow to thicken (add more tapioca flour if you want it thicker). Add green beans and kale and cook till beans are complete. Add olives. Salt and pepper to taste.