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Beef Stew

Orange Icon  Beef Stew

Orange Icon  Beef Stew

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Submitted by: Kim

Prep Time: 30 Minutes

Cook Time: 2 Hours

Servings: 4

Yummy beef stew that tastes even better the next day. Double, triple or quadruple ingredients to make a large pot that will last about 5 days in fridge. It also freezes well.

  • 2 tbs. coconut flour, organic
  • 1 lbs. beef, grass-fed or pastured, organic
  • 2 tbs. coconut oil, raw, extra-virgin, organic
  • 3 c. broth, vegetable, organic
  • 1 c. beef stock, from grass-fed or pastured, organic
  • 1 tbs. worcestershire sauce
  • 1 tsp. oregano, dried, organic
  • 1/2 tsp. marjoram, dried, organic
  • 1 bay leaf, organic
  • 1/4 tsp. black pepper, ground, organic
  • 1 onion, sweet, organic
  • 6 med. carrot, fresh, organic
  • 2 potatoes, Yukon Gold, organic
  • 1 c. green beans, fresh, organic

Place coconut flour in a plastic bag. Add cubed beef (stew meat), a few at a time, shaking to coat.

Melt coconut oil in a large sauce pan or dutch oven. Place meat cubes in, a few at a time, and lightly brown on all sides. Place browned meat on plate lined with paper towel. There should not be much, but drain or wipe excess fat from pan. Return beef to pan.

Add vegetable broth, beef broth, Worcestershire sauce, oregano, marjoram, bay leaf, pepper, and onions (cut into thin wedges). Bring to boil. Cover and reduce to a simmer. Let simmer for 1 to 1 1/2 hours.

Stir in sliced carrots, peeled and cubed potatoes, and chopped green beans. Return to boil then reduce to simmer, cover and simmer for 30 minutes to 1 hour, until meat and veggies are tender. Season to taste, and discard bay leaf.