Carob Beef Stew
A couple of weeks ago, I shared with you an amazing product known as Carob. I was introduced to this delicious health food by Forever Young. Since then, it has became a staple at my home. I used the Carob syrup in place of maple syrup, honey, or a liquid sweetener in my cooking. My girls loves
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g beef chuck (cut into 1 inch cubes)
- 140 g yellow onion (diced)
- 3 cloves garlic (peeled & whole)
- 2 ribs celery (sliced into 1½ pieces)
- 300 g potatoes (1½ inch cubed)
- 140 g white button mushrooms (quatered)
- 140 g baby carrot
- 2 tbsp tomato paste
- 3 tbsp roasted Carob powder
- 2 tbsp plain flour
- 120 ml red wine
- 600 ml low sodium chicken stock
- 1 tbsp Worcestershire sauce
- 1/2 tsp brown sugar
- 2 dried Bay leaves
- 2 sprigs Thyme
- Cooking oil (as needed)
- 55 g frozen peas
- Salt and pepper to taste
Instructions
- 1
Season beef generously with salt and black pepper.
- 2
Heat pot on medium high with 2-3 tbsp of oil.
- 3
Working in batches, sear the beef chuck on all sides.
- 4
Remove and set aside. Leave about 2 tbsp of oil in the pot.
- 5
Add in the mushrooms, celery, potatoes, and carrot.
- 6
Saute until mushroom is brown and soft. Remove and set aside.
- 7
With 1 tbsp of oil in the pot, saute onion and garlic until onion is soften.
- 8
Stir in flour and cook for 1 minute.
- 9
Then de-glaze pot with red wine.
- 10
Add in carob powder, Worcestershire sauce, tomato paste, bay leaves, and thyme.
- 11
Then allow to cook until wine reduced by half.
- 12
Pour in chicken stock and and sugar, then bring it up to a boil.
- 13
Add in beef, the stock should just cover the beef. Add more stock if needed
- 14
Allow to come up to a boil, cover, lower heat to a slow & low simmer, and simmer for 90 minutes. Stirring every now and then and make sure liquid has not evaporated too much.
- 15
Add carrot, potatoes, celery, and mushrooms into the pot. Stir to combine, cover, and allow to simmer for another 30 minutes until vegetables are tender.
- 16
Then remove cover and reduce gravy to desired consistency if needed.
- 17
Season to taste.
- 18
Lastly, stir in peas.
- 19
Remove from heat and serve immediately.