1 Tablespoon olive oil
nonstick cooking spray
1 pound boneless lean grassfed beef stew meat, cut into 1 1/2 inch cubes
1/4 teaspoon black pepper
1/2 cup dry red wine
2 cups grassfed beef broth
1 can (1 pound) tomatoes, pureed with their juice
5 cloves garlic, minced
2 3 inch strips orange peel
1/2 teaspoon each fennel seeds and dried basil and thyme, crumbled
1 bay leaf
2 medium yellow onions, quartered
4 medium turnips, peel and sliced 1 inch thick
3 Tablespoons minced fresh basil or 2 Tablespoons minced parsley plus 1 teaspoon dried basil, crumbled
2 Tablespoons tomato paste
6 ounces fresh or thawed frozen snow peas
Heat the olive oil over moderate heat for 1 minute in a heavy 10 inch skillet that has been coated with the cooking spray. Season the steak cubes with the pepper, add to the skillet, and brown for 4 to 5 minutes. Transfer the beef to a 4 quart Dutch oven.
Add wine to the skillet and boil, uncovered, for 2 minutes, scraping up any browned bits. Add the beef broth, tomatoes, half of the minced garlic, the orange peel, fennel seeds, basil, thyme, and bay leaf, and bring to a simmer, stirring. Pour all into the Dutch oven, cover, and simmer 1 1/4 hours.
Discard the bay leaf, then add the onions, turnips, and carrots: cover and simmer until the vegetables are tender--about 45 minutes.
Using a fork, mash the remaining garlic with the fresh basil, blend in the tomato paste, and set aside. Cook the snow peas for 1 minute in boiling water, drain and set aside.
Just before serving, stir the basil-tomato paste mixture into the stew along with the snow peas. Heat for 1 minute.
Original Article from: http://www.grassfedrecipes.com/beef-stew-recipes.html