Food & Drink

Ginger Beef Stew


The weather has been pretty unpredictable lately. With temperatures going from 50’s to low 20’s within a day. It’s no wonder we’ve all been feeling a bit under the weather in the CABB home. I made this hearty beef stew in lieu of a chicken soup. Experimenting with ginger gave this beef stew recipe a hint of spice I felt it needed. Made me love this recipe even more!
I pound of lean stew beef
1 onion chopped
2 garlic cloves crushed
3 tbs tomato paste (or tomato sauce)
2 tsp ground ginger
1 green pepper
1 red pepper
5-6 medium sized carrots
4 cups of low sodium vegetable broth
1/4 cup red wine
1 handful parsley washed and chopped
1 handful cilantro washed and chopped
2 Bay leaves
1 tbs grape seed oil
Salt and pepper to taste
1. Heat 1 tbs of  grape seed oil in a medium size pot. Add onions stirring 2 minutes. Add in garlic and stir another minute. Once onions are translucent you are ready to add your beef. Stir until beef begins to brown.
2. Add broth making sure beef is completely covered. If it isn’t add a bit of water. Add the wine and close with lid leaving part of the lid open. Allow to cook over medium heat for 20mins.
3. Add remaining ingredients. Allow to simmer for at least 45mins with lid partly closed. When liquid gets lower then beef level add more water.
4. I like to taste after 45mins when all the flavors have simmered and harmonized. Adjust spices (salt, pepper, and ginger) to taste. I like to serve with quinoa or sweet potato for a bit more heartiness.

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