Savour the warmth of L.A. FARMS’ Halal Grass-Fed Angus Beef Winter Stew. This rich, hearty dish features tender, halal-certified Angus pieces, simmered with vegetables in a savoury broth. Garnished with fresh parsley and optional green chili, it’s the perfect comfort food for chilly evenings.
Ingredients:
- 1kg L.A. FARMS Grass-Fed Angus Stew pieces or Goulash
- 4 cups L.A. FARMS Grass-Fed Bone Broth
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and cubed
- 1 can diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon halal Worcestershire sauce (ensure it contains no alcohol or non-halal ingredients)
- 1.5 cups water or vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
- Green chili, finely sliced (optional, for garnish)
Instructions:
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Preparation:
- Season the Grass-Fed Angus Stew pieces generously with salt and pepper.
- If desired, lightly coat the pieces in flour for additional thickening.
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Searing the Beef:
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
- Add the beef pieces in batches, searing on all sides until browned. Remove and set aside.
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Sautéing the Vegetables:
- In the same pot, add the chopped onions and sauté until they become translucent, about 4-5 minutes.
- Add the garlic, carrots, and celery, and continue to cook, stirring occasionally, for an additional 5 minutes.
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Building the Flavour Base:
- Stir in the tomato paste and cook for about 2 minutes until it darkens slightly.
- Pour in the water or vegetable broth to deglaze the pot, scraping up any browned bits from the bottom. Allow to simmer for 3-4 minutes until it reduces slightly.
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Combining Ingredients:
- Add the seared beef back into the pot along with the diced tomatoes, bone broth, Worcestershire sauce, bay leaves, thyme, rosemary, and smoked paprika.
- Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for about 1.5 to 2 hours, or until the meat is tender.
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Adding Potatoes:
- About 30 minutes before the stew is done, add the cubed potatoes. Continue to simmer until the potatoes are tender and the stew has thickened to your liking. If a thicker stew is desired, mix 1 tablespoon of flour with a small amount of water to create a slurry, and stir it into the stew.
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Finishing Touches:
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove the bay leaves before serving.
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Serving:
- Ladle the stew into bowls and garnish with fresh chopped parsley and the optional green chili slices for an extra kick.