Ingredients

The following ingredients have 4 Servings
  • 1 lb stewing beef
  • 2 tbsp paleo cooking fat
  • 4 cups beef stock
  • 1 cup onion (chopped)
  • 1 cup celery (chopped)
  • 3 carrots (peeled and chopped)
  • 2 potatoes (peeled and cubed (optional))
  • 1 28 oz can diced tomatoes
  • ½ tsp fresh rosemary (finely chopped)
  • ½ tsp fresh thyme (finely chopped)
  • Sea salt and freshly ground black pepper to taste

Instruction

  • In a large saucepan over medium-high heat, combine the onions, celery, carrots, and potatoes, if using, as well as the cooking fat. Cook for 3 to 5 minutes, stirring constantly.
  • Add the beef to the saucepan, followed by the tomatoes, beef stock, rosemary, and thyme. Season to taste with salt and pepper.
  • Cover the saucepan and cook for about one hour, allowing the stew to simmer. Stir a few times during the cooking process.
  • Remove the lid and cook uncovered for about 45 minutes. If the mixture is too thick at the end of the cooking process, you can add a little bit of water or stock.