Wine Stew Pick Me Up
Year 2023 is upon us and winter is in full swing. During this time, it's more important than ever to feed our bodies the vitamins and minerals that we become more naturally deficient in when it's colder.
Eating stews and soups are an easy way to gain back these vital nutrients as well as warm up the bones and heart.
A strong and sturdy base:
It's not stew or soup without a rich and flavorful base of course! Broths and stocks offer a number of benefits that vary slightly depending on your personal choice. Regardless in whichever you prefer, meat based broths and stock are excellent in both hydration and packed with proteins that work wonders for joints and skin. Adding red wine to your base also adds additional antioxidants to the pot.
Heavy on the veg:
Root vegetables such as potatoes and carrots are heavy in antioxidants and vitamins C and B6. They are also a good source of fiber prebiotics. Onions are also rich in these nutrients, as well as other cholesterol lowering, heart healthy compounds.
Meat up:
If meat is your thing, then don't be afraid to load up on clean, lean chicken or beef. Beef and chicken are naturally rich in amino acids that are vital for heart health, great for weight control, and very filling!
See our favorite recipe for hearty bourguignon below!
Ingredients:
1 teaspoon sea salt
1 teaspoon black pepper
1/2 cup all-purpose flour
3 lb chuck roast
2 tablespoons olive oil
1/2 large onion diced (about 1 cup)
24 oz baby gold potatoes
3 large carrots cut into large chunks
2 cups red wine (A sweet malbec or pinot noir taste the best!)
4 cup beef broth
3 oz tomato paste
2 tablespoons light brown sugar
2 tablespoons minced garlic
3-4 sprigs fresh thyme
Fresh parsley for garnish chopped
- Cube chuck meat into 2 in squares and brown in a large skillet with a drizzle of olive oil and a dash of salt and pepper.
- Sprinkle with flour to reabsorb excess juices and oils. Lightly saute until brown.
- Layer your meat and cut vegetables into a large crockpot and set aside.
- Reheat your skillet to a medium heat and add your red wine. Be sure to scrape up loosened oils and on the bottom of the pan let simmer for 1-2 minutes.
- Add beef broths, tomato paste, and stock. Simmer and stir until combined.
- Pour your skillet mixture into the crockpot. Add minced garlic and stir.
- Add fresh thyme sprigs and cover. Cook on low heat for 8-10 hours and stir occasionally if you'd like.