Having a repertoire of healthy foods you LOVE is key to long-term health and wellness. Here are a few to try that are full of mood-boosting nutrients as well!
Ingredients:
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2 lbs beef chuck (preferably grass-fed – try Kol Foods online), cut into 2 inch pieces
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Sea salt and freshly ground black pepper
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Unbleached all-purpose flour or all purpose gluten free flour for dusting
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3 tbsp. EVOO
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10 oz. frozen pearl onions, thawed, drained, patted dry
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2 tbsp. tomato paste
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2 tbsp. Worcestershire sauce
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3/4 cup dry red wine
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2 cups all-natural chicken broth
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1 can (14.5 oz.) fire-roasted diced tomatoes (organic have more flavor and nutrients)
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4 carrots (8 oz.), peeled and cut into 1 1/2 in. pieces
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3 Yukon gold potatoes (1 lb.), peeled, cut into 1 1/2 in. pieces
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1 cup frozen peas (optional)
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Chopped fresh parsley leaves (for serving)
Directions:
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Generously season beef chuck with salt and pepper.
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Dust with flour and shake off excess.
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Heat a Dutch oven or other heavy-bottomed pot over medium-high heat, and swirl in 2 tbsp oil.
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Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 min.
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Transfer to plate.
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Working in batches helps each piece form a crust all around. They’ll steam if they’re packed tightly together.
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Preheat oven to 350.
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Swirl remaining 1 tbsp. oil into pot, still over medium-high heat.
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Cook onions until golden, 3 to 4 min.
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Add tomato paste; cook until caramelized, 1 min, to tease out its sweet, earthy essence.
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Add Worcestershire sauce and wine; boil until mostly evaporated.
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Return beef and any accumulated juices to pot with broth and tomatoes.
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Bring to a boil.
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Cover and transfer to oven. Cook 1 1/2 hours.
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Stir carrots and potatoes into the stew.
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Cover and continue cooking in oven until beef is fork tender and veggies are easily pierced with the tip of a knife, about 1 hour.
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Stir in peas, return to oven 5 min more.
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Serve topped with parsley.
Happy Eating!
