NUTRITION

SERVINGS

INGREDIENTS

5 oz Grass-fed beef stew meat

0.5 medium Yukon gold potatoes

0.5 cup Carrots

0.5 cup Yellow onion

0.5 cup Celery

0.5 cup Frozen peas

0.25 tsp Extra virgin olive oil

1 tbsp Tomato paste

2 cup Beef bone broth

1 tsp Sea salt

0.5 tsp Black pepper

1 tsp Dried thyme

1 clove Garlic

PREPARATION

• 1

  Heat the extra virgin olive oil in a large heavy-bottomed pot over medium-high heat.

• 2

  Add the grass-fed beef stew meat and sear until deeply browned on all sides, then remove and set aside.

• 3

  In the same pot, sauté the yellow onion, celery, and carrots for 5-6 minutes until the onions are translucent.

• 4

  Stir in the minced garlic, tomato paste, sea salt, black pepper, and dried thyme, cooking for 1 minute until fragrant.

• 5

  Return the beef to the pot, add the beef bone broth and diced Yukon gold potatoes, and bring to a gentle boil.

• 6

  Reduce heat to low, cover, and simmer for 40 minutes until the beef is tender and the potatoes are soft.

• 7

  Stir in the frozen peas and cook for 2 more minutes before serving in warm bowls.