Flank Steak Stew
With fall officially underway everyone always loves a good stew because it warms the soul. Of course I had to show you guys how we can transform this stew and make it healthier but I promise we do not skimp on the flavor!
Ingredients
Flank Steak
- 1.5 lb Flank Steak
- 2 tbsp 2 tbsp protein flour ( or almond flour)
- 1 tbsp Worcestershire Sauce
- 2 tsp Italian seasoning
- 2 tsp Black pepper
- 1 tsp Salt
Stew
- 1/2 cup Onion chopped
- 1/2 cup Celery chopped
- 1/2 cup Carrots chopped
- 1/3 cup Mushrooms chopped
- 1 md Japanese sweet potato diced
- 1 tbsp Tomato paste
- 1 tsp Garlic diced
- 1 tbsp Extra virgin olive oil
- 1 Beef bouillon cube
- 1 Bay leaf
- 2.5 cups Water
- 1/2 cup Red wine
Instructions
- Prep flank steak by cutting into cubes
- Next season with pepper, Italian seasoning, salt and Worcestershire sauce. Sprinkle steak with protein flour (or flour of choice)
- Heat a dutch oven or deep skillet to medium high heat and extra virgin olive oil. Once oil is heated, brown flank steak on all sides. You may need to do this in batches so as to not crowd the pan.
- Remove steak from the pan and turn heat down to medium heat
- To the same pan, add onions and garlic and cook until softened, about 1 - 2 minutes. Next add the mushrooms and stir until softened.
- Once the mushrooms have cooked down, add the water and bouillon cube and bring to a bubble
- Add your flank steak back to the skillet and add tomato paste and stir to combine. Reduce heat to low and place a lid on the pan and braise the steak for 30 - 40 minutes stirring occasionally.
- While your steak is braising, prep and chop your remaining vegetables
- Once the steak is fork tender, add your veggies to the pan along with the bay leaf and red wine (if using). Replace lid on the pan and let cook for another 30 - 40 minutes or until the sweet potatoes are tender.
- Once done, sprinkle with some parsley and enjoy
Notes
- If you don’t have flank steak on hand, you can use a lean cut of ribeye as a replacement.
- Red wine is optional (but so yummy) but can be replaced with additional water or beef or chicken broth
- If you want the broth thicker, make a quick slurry by removing ¼ cup of the broth mixture from the skillet and adding 2 tbsp of flour. Stir together and add back to the pan to incorporate.