Make this hearty tomato-based beef stew for your next gathering

7 months ago

hunter's beef stew

Cook this beef stew to warm you up during cold and rainy nights. No need to go hunting though to procure the ingredients as compared to how this dish might have originated. To make this dish healthier and guilt-free, opt for grass-fed beef and organic tomato juice.     

Hunter’s Beef Stew
Makes 4 servings


1 kilo Beef cubes, preferably grass fed

½ cup Sweet potato flour

¼ cup + 1 Tbsp Olive oil

1 cup Onion, chopped

½ cup Red wine

1 cup Vegetable broth

1 small can Organic tomato paste 

1 tsp Sea salt

½ tsp Black pepper

½ tsp Dried thyme leaves

1 pc Bay leaf

1 cup Carrots, sliced into chunks

¼ kilo Sweet potatoes, peeled and sliced into chunks

2 Tbsps Flat-leaf parsley, chopped

  1. Coat the beef in sweet potato flour on all sides. Heat 1/4 cup of olive oil in a non-stick skillet and brown the meat, a few pieces at a time. Transfer to a plate.
  2. In the same skillet, heat a tablespoon of olive oil. Sauté the onions until translucent. Pour the wine and scrape off any browned bits. Turn off the heat.
  3. Transfer the beef, onion and browned bits into a heavy casserole or Dutch oven and set on the stove on medium to high heat.
  4. Add the broth, tomato paste, salt, pepper, thyme and bay leaf and bring to a simmer. Cover pot and cook for for 2 1/2 hours until the beef is tender, stirring occasionally. Add more broth if needed.
  5. Add the carrots and sweet potatoes during the last 45 minutes of cooking. Garnish with chopped parsley.


Recipe by Chef Barni Alejandro-Rennebeck
Photographed by Grace Juliano


Check out these other dishes perfect for this weather!

Chicken Afritada

Tsinoy Humba

White Bean Stew with Gremolata

Iberian Fish Stew

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