Warm up those bellies throughout the fall & winter seasons with a big comforting bowl of Hearty Beef Stew!
Ingredients
- 1 Tbsp olive oil or avocado oil
- 2 lbs beef chuck stew meat, cubed into 1″ pieces
- 1 onion, chopped into big chunks
- 2 carrots, peeled and cut into rounds
- 2 celery ribs, chopped
- sea salt and freshly ground black pepper, to taste about 1/2 teaspoon each
- 3 fresh garlic cloves, chopped
- 2 Tbsps chopped fresh rosemary
- 1/4 cup tomato paste
- 2/3 cup red wine ( substitute wine for additional bone broth)
- 2 cups low-sodium beef bone broth
- 1 lb sweet potatoes, cubed
- 12 oz baby mushrooms
- 2 bay leaves
- freshly chopped parsley, for garnish
Instructions
- Heat the oil in a large dutch oven over medium heat. Add beef, in a few separate batches, and cook until nicely golden brown, about 10 minutes. Set aside on a plate.
- In that same preheated pot add in your onions, carrots, celery, and sauté stirring occasionally, 4-5 minutes.
- Stir in your garlic, rosemary, and tomato paste.
- Return the beef back into the pot, then add in potatoes, mushrooms, and bay leaves.
- Pour in the wine and broth.
- Cover your pot and simmer, over low heat, until beef and potatoes are very tender, about 40 minutes or so. Remove bay leaves.
- Garnish with freshly chopped parsley and serve warm.
