PALEO BEEF STEW

by Elizabeth

stew
INGREDIENTS:
(serves 4)
2.5 lbs cubed beef for stew
3 tbsp coconut oil or grass-fed butter
4 cups beef stock
1/2 large organic yellow onion, chopped
3 large organic carrots, chopped
4 small organic red potatoes, cubed
1 28 oz. can diced tomatoes
1 tsp fresh rosmary, finely chopped
1 tsp fresh thyme, finely chopped
celtic sea salt and fresh ground pepper to taste

DIRECTIONS:
1. In a large saucepan, over medium-high heat, melt the coconut oil or butter. Stir in the onions, carrots, and potatoes and cook for 5 minutes.
2. Add in the beef, followed by the tomatoes, stock, rosemary, thyme, salt, and pepper.
3. Cover the saucepan, lower the heat, and simmer for about 1 hour, stirring occasionally.
4. Remove the lid, slightly increase the heat, and cook uncovered for about 30 minutes (or until desired thickness is reached).

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