Coe’s Favorite Beef Stew

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in Lunch & Dinner

Ingredients:

  • 1lb grass fed beef stew chunks (cut into bite size of your choice)
  • 2 T Better than Bouillion chicken broth mixed into 1/4 cup hot water
  • 1/4 cup tomato paste
  • 1/2 cup red wine
  • 1 1/2 T ghee or avocado oil
  • 1 medium onion, coarsely chopped
  • 5 garlic cloves, chopped
  • 3 carrots, cut into bite sized pieces
  • 4 celery stalks, cut into 1/2″slices
  • 1 medium sweet potato, 1″ slices, then cubed in bite size pieces
  • 1 cup green beans, cut in 3″ pieces
  • 1/2 cup beets, cut in 1/2″ cubes
  • 1-2 cups chopped greens of your choice: kale, collard, spinach, etc.
  • 1/2 cup fresh chopped parsley (optional)salt and pepper to taste
  • salt and pepper to taste
  • red pepper to taste if desired

Here’s How:

  1. Place first 4 ingredients in either an instapot, crockpot or heavy sauce pan and cook until tender (20-60 minutes depending upon cookware)
  2. Use a heavy large skillet, heat, add fat and onions and saute on medium high until they begin to brown.
  3. Add garlic for 2 minutes and saute.
  4. Add the next 4 ingredients, mix and cover until al dente. (10 minutes)
  5. Place beets in separate pot and cover with water to cook until done (they will bleed on rest of veggies so better to add them at the end)
  6. Add greens to al dente veggies and cook until wilted.
  7. Once meat is tender, mix veggies and meat together.
  8. Season with salt and pepper and sprinkle with parsley before serving.