Description
This hearty beef stew offers a sophisticated, deep flavor profile without the use of alcohol. By utilizing high-quality beef chuck and a concentrated reduction of non-alcoholic dark grape must, the stew achieves a luxurious, glossy gravy. Slow-simmered with aromatic vegetables, fresh thyme, and beef bone broth, the meat becomes exceptionally tender, making this a perfect comfort meal that is both wholesome and strictly halal.
Ingredients
2.5 lbs beef chuck roast, cut into 2-inch cubes
2 cups non-alcoholic dark grape must
3 cups beef bone broth
3 large carrots, sliced into thick rounds
1 cup pearl onions, peeled
4 cloves garlic, minced
2 tbsp tomato paste
3 sprigs fresh thyme
Instructions
Pat beef cubes dry with paper towels to ensure a deep sear.
Heat olive oil in a Dutch oven over medium-high heat and sear beef in batches until browned on all sides; remove and set aside.
In the same pot, sauté pearl onions until softened.
Stir in minced garlic and tomato paste, cooking for one minute until fragrant.
Deglaze the pot with the non-alcoholic grape must, scraping up any browned bits from the bottom.
Return the seared beef and any accumulated juices to the pot.
Add the beef bone broth and fresh thyme sprigs.
Bring to a simmer, then cover and cook on low heat for 2.5 hours.
Add the carrots and continue to simmer for an additional 30 minutes or until the beef and vegetables are fork-tender.
Notes
Tie the thyme sprigs together with butcher twine for easy removal before serving. Ensure you use unsweetened non-alcoholic grape must to avoid excessive sweetness. The stew is even better the next day after flavors have had more time to meld.
- Prep Time: 20
- Cook Time: 180
- Category: Lunch
- Method: Stewing
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg