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