Beef Stew

beef stew

beef stew

After a long spout of sunshine in the Santa Cruz mountains, last night it poured- we are talking torrential down pour with sideways rain and momentary lapses in power.  After moving into the salad and lean proteins for dinner, I hunkered down and brought out the slow cooker.  Beef stew, it's what's for dinner.

This isn't just any beef stew though, it's a pseudo spring beef stew- with white wine, lots of spring veggies and bright cilantro.  I hit it with a twist of lemon right before service to bring out the sunshine again and crowds go crazy for it, especially with a torn piece of french bread- see my artisan-free form bread recipe for inspiration.


  • 1 teaspoon olive oil
  • 2 cups white pearl onions
  • 2cups baby carrots
  • 2 medium leeks, well-washed and thinly sliced
  • 15ounces boneless beef loin, cut into 2-inch cubes
  • 1 cup low sodium beef broth
  • 1 cup dry white wine
  • 20 ounces tiny new potatoes
  • 2 cups green beans, cut
  • 2 tablespoons cilantro, minced
  • 2 tablespoons fresh dill, minced
  • 1 teaspoon lemon zest, grated
  • 1 tablespoon fresh lemon juice(to taste)
  • 14teaspoon fresh ground black pepper


  1. In large nonstick saucepan, heat oil; add onions, carrots and leeks.
  2. Cook over medium heat, stirring frequently, 6-7 minutes, until onions are lightly browned.
  3. Remove vegetable mixture from saucepan; set aside.
  4. In same saucepan, cook beef over medium heat, stirring frequently, 8-10 minutes, until beef is browned on all sides and cooked through.
  5. Add beef broth and white wine; bring liquid to a boil.
  6. Reduce heat to low; simmer, covered, stirring occasionally, 1-1 1/2 hours, until beef is tender.
  7. Add potatoes, green beans and reserved vegetable mixture to beef mixture; simmer, covered, 15-20 minutes, until vegetables and beef are very tender.
  8. Stir in cilantro, dill, zest, juice and pepper.
  9. Divide evenly among 4 bowls and serve.

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