Basic Beef Stew
Recipe Level: Creative | Recipe Speed: Longer (although active time is only around 15 minutes, this dish needs to cook for more than two hours) | Season: All | Type: Main Dish | Diet: Omnivore/GF/DF
You can keep this stew simple, but you could also jazz it up with additional ingredients, such as potatoes, mushrooms, more alliums (things in the onion and garlic family), or other green vegetables. And, you can serve it over a starch, such as brown rice or barley.
- 1 pound beef stew meat
- olive oil
- The whites from 1 bunch scallions (reserve the greens for other recipes, such as scallion vinaigrette)
- 3 carrots
- 24 ounces beef broth, or chicken broth
- 1/2 bunch collard greens
- lemon juice or vinegar to taste
- Remove stew beef from package and pat dry. You can use clean kitchen towels if you're comfortable doing that, or use paper towels.
- Season the meat with salt and pepper.
- Heat the oil in a large heavy saucepan or pot, over medium-high heat. (Make sure the saucepan has high enough sides that it can hold all of the other ingredients, and has a cover). When the oil shimmers, add the beef.
- Cook until the beef is browned on the bottom, at which point it will have released itself from the pan. Turn the beef and brown the opposite side.
- Meanwhile, slice the scallions into rounds.
- Rinse the carrots, cut off the tops and ends, and cut the carrot into half moons.
- When the beef is browned on the second side, add the scallion and carrots to the pan, and cook, stirring, for 3-4 minutes.
- Add the broth, and cover the pan. Turn the heat down so that the liquid is simmering, but not boiling. Cover the pan and let cook for 2-3 hours, until the beef is tender.
- When the beef is tender, rinse the collard greens, pull out the stems, and roll up the leaves like a cigar. Slice across the collard bundle to make thin shreds.
- Add the collards to the stew, and cook until they're tender.
- Taste the stew for seasoning. Does it need salt? Add some. How about acidity? You can use vinegar or lemon juice to make it taste brighter.
- If you'd like, you could garnish the beef stew with microgreens, sour cream, grated cheese, or toasted bread cubes.