Beef Stew
Beef Stew
Yield 6
Ingredients
- (3 lbs) Stew Beef
- (2 medium) Onion, sliced
- (1/2 lb) Cremini Mushrooms, sliced
- (1 tbsp) Ghee, butter, or coconut oil
- (6) Garlic Cloves
- (2-3 large) Carrots
- (1 lb) Potatoes, cubed
- (2 tbsp) Tomato Paste
- ( 2 tbsp) Coconut Aminos
- (2 sprigs) Thyme
- (1 leaf) Bay Leaf
- (2 cups) Bone Broth
- (1 tbsp) Parsley, chopped
Instructions
- In a large bowl season beef with salt and pepper.
- Heat a dutch oven on the stove until hot and then add ghee.
- Once the ghee is melted, add the onions and mushrooms. Cook until softened about 5 min.
- Stir in tomato paste and garlic, stirring until fragrant about 1 minute.
- Add beef, coconut aminos, thyme, and bay leaf stirring until combined.
- Stir in bone broth. The beef should be just covered.
- Bring to a simmer and cover.
- Allow to cook at a simmer for 1 1/2 hours.
- Stir in potatoes and carrots.
- Cook until beef is fork tender and vegetables are easily pierced with a fork.
- Top with fresh chopped parsley.
Beef Stew
Yield 6
Ingredients
- (3 lbs) Stew Beef
- (2 medium) Onion, sliced
- (1/2 lb) Cremini Mushrooms, sliced
- (1 tbsp) Ghee, butter, or coconut oil
- (6) Garlic Cloves
- (2-3 large) Carrots
- (1 lb) Potatoes, cubed
- (2 tbsp) Tomato Paste
- ( 2 tbsp) Coconut Aminos
- (2 sprigs) Thyme
- (1 leaf) Bay Leaf
- (2 cups) Bone Broth
- (1 tbsp) Parsley, chopped
Instructions
- In a large bowl season beef with salt and pepper.
- Heat a dutch oven on the stove until hot and then add ghee.
- Once the ghee is melted, add the onions and mushrooms. Cook until softened about 5 min.
- Stir in tomato paste and garlic, stirring until fragrant about 1 minute.
- Add beef, coconut aminos, thyme, and bay leaf stirring until combined.
- Stir in bone broth. The beef should be just covered.
- Bring to a simmer and cover.
- Allow to cook at a simmer for 1 1/2 hours.
- Stir in potatoes and carrots.
- Cook until beef is fork tender and vegetables are easily pierced with a fork.
- Top with fresh chopped parsley.
Beef Stew
Yield 6
Ingredients
- (3 lbs) Stew Beef
- (2 medium) Onion, sliced
- (1/2 lb) Cremini Mushrooms, sliced
- (1 tbsp) Ghee, butter, or coconut oil
- (6) Garlic Cloves
- (2-3 large) Carrots
- (1 lb) Potatoes, cubed
- (2 tbsp) Tomato Paste
- ( 2 tbsp) Coconut Aminos
- (2 sprigs) Thyme
- (1 leaf) Bay Leaf
- (2 cups) Bone Broth
- (1 tbsp) Parsley, chopped
Instructions
- In a large bowl season beef with salt and pepper.
- Heat a dutch oven on the stove until hot and then add ghee.
- Once the ghee is melted, add the onions and mushrooms. Cook until softened about 5 min.
- Stir in tomato paste and garlic, stirring until fragrant about 1 minute.
- Add beef, coconut aminos, thyme, and bay leaf stirring until combined.
- Stir in bone broth. The beef should be just covered.
- Bring to a simmer and cover.
- Allow to cook at a simmer for 1 1/2 hours.
- Stir in potatoes and carrots.
- Cook until beef is fork tender and vegetables are easily pierced with a fork.
- Top with fresh chopped parsley.
