Experience the rich, hearty flavors of Nicolai Farm's beef with this farm-to-table beef stew. Nicolai Farm's commitment beef, free feom hormones, antibiotics and steroids ensures that each bite is the best it can be.
A few years ago, I watched the movie, Julie & Julia. I was inspired to also cook through Julia's book, The Joy of Cooking. I created a few great dishes, but then came to Beef Bourguignon. I slaved over that dish, and expected to taste the best meal I had ever eaten.
It was just a stew that took way more effort than I ever wanted to put into a dish, ever again. This is a bit of a scaled down approach to the famous dish, and I promise, it wont disappoint.
- 2 pounds Nicolai Farm's beef stew meat (cubed)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and sliced
- 4 potatoes, peeled and diced
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 can (14 oz) diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
1. Heat the olive oil in a large pot over medium-high heat. Add the Nicolai Farm's beef cubes and brown them on all sides. Remove the beef and set it aside.
2. In the same pot, add the chopped onion and minced garlic. Sauté until they become fragrant and translucent.
3. Return the browned beef to the pot and add the sliced carrots and diced potatoes.
4. Pour in the red wine and let it simmer for a few minutes, allowing the alcohol to evaporate and the flavors to meld.
5. Add the diced tomatoes, beef broth, bay leaves, and dried thyme. Season with salt and pepper to taste.
6. Reduce the heat to low, cover the pot, and let the stew simmer for 2-3 hours, or until the beef is tender and the flavors are well-developed.
7. Serve your farm-to-table Nicolai Farm's beef stew hot, garnished with fresh parsley, and enjoy the delectable, taste of farm-fresh beef in every spoonful.