Autumn Beef Stew
  • 3 pounds stewing beef, cut into 2" cubes
  • 2 tablespoons tallow or other cooking fat
  • 1 large yellow onion, peeled and chopped
  • 2 tablespoons tapioca flour
  • 1 tablespoon dried basil
  • 1 tablespoon dried thyme
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 2 cups beef stock, preferably homemade
  • 2 cups good quality apple cider
  • 2 cups new potatoes, halved
  • 2 cups carrots, peeled and cut into large pieces
  • 2 cups parsnips, peeled and cut into large pieces
  • 2 cups butternut squash, peeled, seeded and cut into 1" cubes
  1. Preheat oven to 350 F.
  2. Heat the tallow in a large Dutch oven over medium high heat. Pat the stew meat dry and brown on all sides without crowding, working in batches if necessary. Remove to a plate and set aside.
  3. Reduce heat to medium low and add the onion to the Dutch oven. Cook, stirring frequently, until it begins to soften, about 5 minutes.
  4. Return the beef to the pot and sprinkle with the basil, thyme, salt pepper and tapioca flour. Stir to coat evenly and cook for another minute or two. Slowly stir in the beef stock and apple cider; add the bay leaves.
  5. Cover the Dutch oven and place in the oven. Braise, stirring occasionally, for 1 1/2 hours, or until the meat is fork tender.
  6. Stir in the potatoes, carrots, parsnips and squash. Cover and return to the oven for 20 to 30 minutes, or until the vegetables are tender.
  7. Nutrition (per serving): 484 calories, 13.9g total fat, 156.6mg cholesterol, 435.6mg sodium, 1700.1mg potassium, 38.7g carbohydrates, 6.1g fiber, 6.9g sugar, 53.8g protein
Recipe by Jan's Sushi Bar at