Ash & Iron Beef Stew
Hearty Ash & Iron Beef Stew served. Fun fact, my grandma made the jean cozy around the bowl.
There’s something timeless about a pot of stew simmering low and slow. It fills the house with the scent of roasted roots and browned beef well before dinner’s ready. Ash & Iron Beef Stew is built for those colder nights when you crave something hearty, rustic, and grounding. Each bite is layered with depth: tender chunks of beef, sweet carrots, buttery potatoes, and a broth rich enough to cling to your spoon on any Fall night.
Ingredients
3 lbs boneless beef chuck roast, cut into 1-inch chunks
2 tbsp avocado oil
2 tsp sea salt
2 tsp ground black pepper
¼ cup cornstarch (for coating beef)
3 tbsp liquid aminos (to drizzle over seasoned beef)
5 carrots, peeled and julienned (if you chop coins, make them slim)
3 celery ribs, chopped
1 medium yellow onion, chopped
6 garlic cloves, peeled and minced
2 tbsp tomato paste
¼ cup balsamic vinegar
1½ cups dry red wine (or sub with 1½ cups additional low-sodium beef broth)
4 cups low-sodium beef broth
3 bay leaves
1 tsp dried thyme (or 4 sprigs fresh thyme)
1 tbsp umami seasoning (or finely chopped cremini mushrooms in lieu of seasoning)
1 tsp garlic powder
1 tsp onion powder
2 lbs golden potatoes, peeled and chopped into bite-sized pieces
1 cup frozen peas
Fresh Italian parsley, for garnish
Fresh lime juice, to finish
Instructions
Season the beef. In a large bowl, combine beef chunks with sea salt, black pepper, and cornstarch. Toss to coat evenly, then drizzle liquid aminos over the beef and mix once more to distribute.
Sear in batches. Heat avocado oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef in small batches until browned on all sides. Transfer to a plate and set aside.
Sauté vegetables. Reduce heat to medium and add carrots, celery, onion, and garlic. Cook 10–12 minutes until softened and fragrant.
Build the base. Stir in tomato paste and cook 1–2 minutes. Add balsamic vinegar, scraping up any browned bits from the bottom of the pot. Don’t worry, the wine will pick up the stubborn bits.
Deglaze & season. Pour in red wine and let it come to a gentle simmer. Allow it to simmer low for about 5 minutes to reduce slightly and cook off the alcohol. Then, add bay leaves, thyme, umami seasoning (or mushrooms), garlic powder, and onion powder. Stir to combine and simmer another 3 minutes.
Simmer low and slow. Return the beef (and any juices) to the pot, add beef broth, and bring to a gentle simmer. Lower the heat to its lowest setting, cover partially, and cook for 2 to 2½ hours, stirring occasionally, until the beef is fork-tender.
Add potatoes. Stir in the potatoes and continue to simmer on low for 1 hour to 1 hour 15 minutes, depending on the size of the potato pieces, until tender and the stew has thickened slightly.
Finish & serve. Stir in peas during the final 5–10 minutes. Taste and adjust seasoning. Garnish with fresh Italian parsley and a squeeze of lime juice just before serving.
Notes & Tips
No wine? Add an extra 1½ cups beef broth with a small splash of balsamic or Worcestershire for depth.
Low-sodium swaps: Skip the liquid aminos and use unsalted broth; a squeeze of tomato paste or dash of vinegar can replace the saltiness.
Thickness preference: Simmer uncovered for the last 15 minutes for a thicker stew; keep covered for a brothier finish.
Don’t rush the simmer. The low, slow cook is what transforms the beef into fork-tender bites. Please resist turning the heat up to “speed things along”, this will quickly turn into a burnt pot roast.
Potatoes too soft? Keep them larger next time, or add them halfway through the final simmer to prevent overcooking.
Deeper flavor boost: Add a splash of soy sauce, fish sauce, or a small pinch of instant coffee to enrich the broth’s depth.
Vegetable swaps: Parsnips, turnips, or pearl onions make great additions if you want a twist on the classic base.
Gluten-free: This stew is naturally gluten-free when using cornstarch instead of flour.
Make-ahead friendly: Like most stews, it’s even better the next day — the flavors marry beautifully overnight.
Freezer tip: Freeze in individual portions for quick winter lunches; thaw in the fridge overnight and reheat slowly on the stove.
Nutritional Facts (per serving - total serves 8)
Calories: ~415 kcal
Protein: 36 g
Total Fat: 17 g
• Saturated Fat: 6 g
Cholesterol: 105 mg
Carbohydrates: 25 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
Sodium: ~890 mg (varies by broth and aminos)
Potassium: 980 mg
Calcium: 55 mg
Iron: 4.5 mg
What’s your perfect bowl? Extra potatoes, a splash more wine, or maybe a secret family twist? Share your version in a review! I’d love to highlight how your Ash & Iron Beef Stew comes alive in your kitchen: