Meridian Beef stew meat slow-cooked to perfection — rich, hearty, and deeply satisfying. The ultimate cold-weather comfort food.
Ingredients
- 2 lbs Meridian Beef stew meat, cut in 1.5-inch cubes
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 3 tbsp flour
- 3 tbsp avocado oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 3 carrots, sliced
- 3 Yukon Gold potatoes, cubed
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
Instructions
- Toss beef in flour, salt, and pepper. Shake off excess.
- Heat oil in Dutch oven over high heat. Brown beef in batches — do not crowd the pan. Set aside.
- Sauté onion and garlic 3 minutes. Add tomato paste, cook 1 minute.
- Deglaze with wine or broth, scraping up browned bits.
- Return beef. Add broth, thyme, carrots, and potatoes.
- Bring to boil, then reduce to low simmer. Cover and cook 2–2.5 hours until beef is tender.
- Adjust seasoning and serve.
Pitmaster Tip
Browning the beef in batches is the most important step — it builds the flavor base of the entire stew. Don’t skip it.
Serving Suggestion
- Crusty French bread for dipping
- Simple green salad
- Cornbread muffins