Beef Stew [The Hearty Beat Remix]
Hearty beef and veggies simmered in rich broth. A bowl of pure comfort.
2 lbs (900g) grass-fed beef stew meat, cut into 1½-inch (4cm) cubes (organic recommended, if available
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2 tbsp (30ml) extra virgin olive oil ([ingredient guide])
2 tsp (6g) sea salt
1 tsp (3g) black pepper
2 tbsp (16g) cassava flour (for dredging)
1 large onion (150g), diced
3 cloves garlic, minced
4 carrots (240g), sliced into rounds
3 parsnips (200g), sliced into rounds
2 cups (300g) baby potatoes, halved (or sub rutabaga/turnip for lower carb)
2 tbsp (30ml) tomato paste
1 cup (240ml) dry red wine (optional, or use more broth)
4 cups (950ml) beef broth (no added sugar, organic if possible)
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
2 tbsp (30ml) pure maple syrup ([learn about natural sweeteners])
2 tbsp (8g) fresh parsley, chopped (for garnish)
Step 1
Pat beef dry and toss with cassava flour, salt, and pepper.
Step 2
Heat olive oil in a large Dutch oven over medium-high. Brown beef in batches, 2–3 minutes per side.
Step 3
Remove and set aside.
Step 4
Add onion and garlic to pot; sauté 3–4 minutes until softened.
Step 5
Stir in carrots, parsnips, and potatoes. Cook 2 minutes.
Step 6
Add tomato paste and cook 1 minute.
Step 7
Pour in wine (if using), scraping up browned bits. Add broth, maple syrup, thyme, rosemary, and bay
Step 8
leaves.
