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Autumn Beef Stew

March 22, 2021 • 0 comments

Autumn Beef Stew
Warm up your family with this tasty Autumn Beef Stew!


  • (1 1/2 to 2 pounds) Stew Meat
  • (2-4 tablespoons) Pork Fat (Unrendered Lard)
  • (2) celery sticks, finely diced
  • (1) onion, peeled and finely diced
  • (6 cups) beef or chicken broth (or combination of broth and water)
  • (2 cups) red wine
  • (1 1/2 tablespoons) dried thyme
  • (2) bay leaves
  • (2-4 tablespoons or to taste) balsamic vinegar
  • (2) carrots, sliced
  • (4) potatoes, cubed
  • (4 cups) firm winter squash, peeled and cubed
  • (1 to 1 1/2 cups) corn
  • (1 pound) mushrooms of choice, quartered


  1. In a large pot heat 2 tablespoons of TF lard over medium heat
  2. Meanwhile, pat dry the beef stew meat. If you buy already cut, they will be in 1 inch cubes, you can cut them in half to make into smaller cubes.
  3. Salt and pepper the meat. In two batches brown the meat in the hot oil. stir to brown all sides and remove. Add more fat as needed.
  4. Add the finely chopped celery and onions (once again add a bit more fat if needed) and sauté, stirring as needed to prevent browning or burning. Cook until soft (5-7 minutes).
  5. Add broth, wine, dried thyme, bay leaves, and 2 tablespoons vinegar. Cook for 1 hour.
  6. At the end of the hour, add the potatoes, carrots, squash, and mushrooms and cook for one more hour. At the end of the second hour, your vegetables will be soft and your meat very tender.
  7. Add corn and cook until heated through, salt and pepper to taste, adjust with balsamic vinegar if needed.


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with customization by Grapevine Local Food Marketing