Ingredients

The following ingredients have 6 Servings
  • 2 lb beef stew meat (cut into 1 inch chunks)
  • Salt and pepper
  • 3 tbsp avocado or olive oil (divided)
  • 1/2 cup diced onion
  • 1 stalk celery (chopped)
  • 2 tbsp fresh chopped rosemary or thyme
  • 1 tbsp tomato paste
  • 2 cloves garlic (minced)
  • 1/2 cup red wine
  • 1 cup beef broth
  • 1 medium zucchini (chopped)
  • 1 small turnip (cubed)
  • 1/2 small carrot (chopped (optional))
  • 1/2 tsp glucomannan

Instruction

  • Pat the beef dry and sprinkle generously with salt and pepper. Preheat the oven to 325F.
  • Add 1 tablespoon of the oil to a Dutch oven set over medium heat. Once hot, add half of the the beef and cook, stirring a few times, until nicely browned on all sides. Remove to a bowl and repeat with another tablespoon of oil and the remaining beef.
  • Add the remaining oil to the pan and sauté the onion and celery until tender, about 4 minutes. Stir in the rosemary, tomato paste, and garlic, and cook until fragrant, about 1 more minute.
  • Add the wine and cook until reduced by half, about 2 more minutes. Stir in the broth and bring to a simmer, then add the beef and any accumulated juices back into the pan.
  • Cover the pot with a tight fitting lid, transfer to the oven and let cook for 1 hour.
  • Remove from the oven, add the zucchini, turnip, and carrots, and stir to combine. Return to the oven and cook another 30 to 45 minutes, until tender.
  • To thicken the broth, push the meat and vegetables to the side and whisk the glucommanan into the liquid. It will continue to thicken as it sits.