NUTRITION

SERVINGS

INGREDIENTS

3 oz Beef sirloin

1 tsp Avocado oil

0.5 cup Yellow onion

0.5 cup Celery

1 cup Carrots

0.5 cup Parsnips

1 tbsp Tomato paste

1 cup Beef bone broth

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 whole Bay leaf

PREPARATION

• 1

  Trim any excess fat from the beef sirloin and cut into 1-inch cubes.

• 2

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

• 3

  Season the beef cubes with sea salt and black pepper, then add to the pot to sear until browned on all sides.

• 4

  Add the diced onion, celery, sliced carrots, and diced parsnips to the pot, sautéing for about 5 minutes until the vegetables begin to soften.

• 5

  Stir in the tomato paste and dried thyme, cooking for 1 minute to allow the flavors to bloom and deepen.

• 6

  Pour in the beef bone broth and add the bay leaf, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pot.

• 7

  Bring the liquid to a gentle boil, then immediately reduce the heat to low.

• 8

  Cover the pot and simmer for 45 to 60 minutes, or until the beef is tender and the vegetables are cooked through.

• 9

  Remove the bay leaf and serve the stew hot in a large bowl.