Nothing says cozy and hearty like a wintertime stew. Mmmmm! Protein, healthy fats, and a slew of veggies all boiled together to give you a healthy stew that makes for the perfect ready-made meal. Triple up this recipe so that you can have leftovers for lunches and dinners in the days to come!
- 2lbs grass-fed beef stew meat, cut into chunks
- 1 tbsp avocado oil
- 6 medium carrots, cut into slices
- 1 onion, chopped
- 6 cloves garlic, minced
- 1/2 cup tomato paste
- 8oz Shitake Mushrooms, or mushrooms of your choice
- 8 cups organic beef or vegetable stock
- 2 tsp thyme leaves
- 2 bay leaves
- Prep your mushrooms- take half of your mushrooms and slice, set aside. Put the remaining mushrooms in a food processor or spice grinder and pulse until as fine as possible
- Add 1 tbsp of oil to a dutch oven or large pot
- Once the oil is heated up add beef to the pot, season with salt and pepper to taste, and brown beef on all sides. Set beef to side.
- Add the carrots, celery, onion, and garlic to the pot with 1/4 cup of stock, season with salt and pepper
- Allow the stock and vegetables to softly simmer for 5-10 minutes or until cooked through
- Add the tomato paste and mushrooms (both blended and chopped) to the pot and stir to combine
- Add back in beef, thyme, and bay leaves
- Continue to cook the stew in a dutch oven pot for a few hours, allowing it to simmer until beef is tender -OR- pour the mixture into a slow cooker and cook on high for 6 hours
- Before eating remove bay leaves. I enjoyed mine with a little scoop of coconut sour cream, enjoy!