NUTRITION

SERVINGS

INGREDIENTS

7 oz Grass-fed beef stew meat

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Celery

0.5 cup Carrots

0.5 cup Parsnips

1 clove Garlic

1 tbsp Tomato paste

0.5 tsp Dried thyme

1 cup Beef bone broth

1 whole Bay leaf

PREPARATION

• 1

  Pat the beef stew meat dry with a paper towel and season all sides evenly with the sea salt and black pepper.

• 2

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

• 3

  Add the beef to the pot and sear until a deep golden-brown crust forms on all sides, then remove the beef and set it aside.

• 4

  In the same pot, add the diced onion, celery, carrots, and parsnips, sautéing for 5-7 minutes until the vegetables begin to soften and pick up the browned bits from the beef.

• 5

  Stir in the minced garlic, tomato paste, and dried thyme, cooking for 60 seconds until the mixture is highly fragrant.

• 6

  Pour in the beef bone broth and return the seared beef to the pot along with the bay leaf.

• 7

  Bring the liquid to a gentle boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 60 minutes until the beef is fork-tender.

• 8

  Remove the bay leaf before serving the stew hot in a deep bowl.