The warming effects of a full-bodied stew make cool fall and cold winter nights feel like a warm summers day. Cook it on the stove top or in the slow cooker while you're away at work. It's a hearty dinner or lunch option and makes a complete meal
What You'll Need
- Preheat the oven to 350 degrees F.
- Place a large saucepan that is also able to go in the oven (Dutch oven) on medium-high heat. Add the olive oil or butter. Add the beef and brown the meat. Season with sea salt and pepper. Remove from the pan and set aside.
- Add the onion and stir until it is cooked and lightly browned.
- Add the flour and stir. Pour in the beer and bring to a boil to cook off the alcohol.
- Allow the beer to deglaze the pan.
- Add the broth, bay leaf, thyme beef, carrots, and celery to the pan.
- Cover with a lid and bake for 2 hours.
- Add the potatoes and continue to cook until the potatoes are soft.
- Add the tomatoes, peppers, and spinach. Continue to cook until soft. Taste and add more sea salt and pepper if needed. Remove bay leaf.
- Add the parsley. Scoop into bowls and serve.
Option: This can be made in a slow cooker – follow the instructions for your machine. Don’t add the tomatoes, peppers, spinach, or parsley until the end.
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