SIMPLE BEEF STEW

Sep 12

This is a hearty stew that can be combined with cooked carrots, butternut squash or my delicata squash gratin. The good thing is you can prepare it ahead of time so there is no fuss on days with little time for dinner. I always make a large batch so I have leftovers for the next day. Make sure to cook the beef for two to three hours so it is soft and falls apart easily. Nobody likes rubber meat pieces that fly across the room when you put your fork to it!

SERVES 4
INGREDIENTS
2 lbs grass fed stew beef
2 tbsp ghee
1 medium onion
1 celery stalk
1 garlic clove
18.3 oz jar whole tomatoes
16 oz SCD legal vegetable broth
1 bay leaf
2 tsp sea salt
1 tsp paprika
pinch of cayenne pepper
2 tbsp minced fresh parsley

INSTRUCTIONS
Peel onion and garlic and cut into chunks. Mince celery stalk.

Add ghee to a large cook pot and melt at high heat. Add onion, celery, and garlic and fry for a few minutes until the onion turns translucent.

Add the stew beef and fry at high heat, turning it occasionally until browned all around.

Add vegetable broth, tomatoes, salt and bay leaf. Heat until it starts boiling. Reduce the heat and place the lid on the pot. Cook at low heat for two to three hours stirring occasionally until the meat is soft and easily falls apart.

Remove bay leaf and stir in paprika, cayenne pepper, and pepper. Sprinkle with parsley.

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