This flank steak stew hits all the right flavor notes and will be sure to warm you up on any cold day. It is loaded with lean flank steak, Japanese sweet potatoes, and tons of other good-for-you veggies
I’m so excited to be doing this guest post for AsliglamCooks Best Fall Stews recipes. If you caught the IG for Healthier Flank Steak stew and came here for the full recipe, first let me officially introduce myself.
My name is Kim Abbage Hart and I’m a certified personal trainer, fitness nutrition specialist, and self-proclaimed meal prep pro. I love to cook but I also love reinventing classic foods and making them healthier for us so there is no guilt when enjoying them.
With fall officially underway we all crave something a little heartier and comforting for those cold months. This flank steak stew hits all the right flavor notes and will be sure to warm you up on any cold day. It is loaded with lean flank steak, Japanese sweet potatoes, and tons of other good-for-you veggies. That said, I promise we are not skimping on the flavor. With one bite you’ll be second-guessing if this dish is really good for you!
Check out Kim’s blog here.
- For Flank Steak
- 1.5 lb flank steak
- 2 tbsp protein flour ( or almond flour)
- 1 tbsp worcestershire sauce
- 2 tsp black pepper
- 1 tsp salt
- 2 tsp Italian seasoning
- For Stew:
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped carrots
- ⅓ cup chopped mushrooms
- 1 medium japanese sweet potato (diced)
- 1 tbsp tomato paste
- 1 tsp garlic
- 1 tbsp extra virgin olive oil
- 1 beef bouillon cube
- 1 bay leaf
- 2.5 cups water
- ½ cup red wine
- Prep your flank steak by cutting them into cubes. Next season with pepper, italian seasoning, salt and worcestershire sauce. Next sprinkle with protein flour (or flour of choice).
- Heat a dutch oven or deep skillet to medium high heat and add extra virgin olive oil. Once oil is heated, brown the flank steak on all sides. You may need to do this in batches so as not to crowd the pan. Remove the flank steak from the pan and turn heat down to medium heat.
- To the same pan, add the 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.
- Once the water is to a bubble, add your flank steak back and tomato paste to the pan and give a good stir to combine. Reduce heat to low and place a lid on the pan and braise the flank 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!
Cooking with Kim tips:
- 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.
Tune in tomorrow for our next submission for our best fall stew recipe collaboration hosted by @asiliglamcooks and friends.