This week enjoy healthy beef stew, a classic comfort food that is tasty all year round. Packed with veggies and full of flavor you wont be able to have just one bowl!
Prep Time:15 mins Cook Time:1 Hour Total Time: 1 Hour 15 Minutes
Servings: 6 Servings
Calories: 370kcal Carbohydrates: 40.4g Protein: 32.3g Fat: 9.9g
Ingredients/ Equipment:
- 2 tablespoons olive oil
- 1.5 pounds of stew beef meat (cut into 1 inch chunks)
- 3 tablespoons arrowroot starch
- 1 tablespoon salt
- 1 teaspoon black pepper
- ¼ cup balsamic vinegar
- ½ yellow onion, diced
- 5 cloves garlic, smashed
- 3 carrots, sliced
- 3 celery stalks, chopped
- 8 oz baby bella mushrooms
- 1 – 15oz can diced tomatoes
- 4 yukon gold potatoes, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 dried bay leaves
- 32 oz beef broth
- 1 cup frozen peas
Instructions:
- Toss the stew beef meat in the arrowroot starch, salt, and pepper until completely coated.
- Heat heavy bottomed pot over medium high heat. Once hot, add in the coconut oil. When the oil has melted, add in the stew beef meat. Cook the beef for five to six minutes on each side until browned.
- Once all of the beef is brown, lower the heat and then add the balsamic vinegar to deglaze the pot. Use a wooden spoon to scrape any of the brown bits off the bottom of the pot.
- Next, add the garlic, onion, and herbs to the pot. Cook for another 5 minutes, until the garlic, herbs, and onions become fragrant.
- Next add the veggies and stir until well combined. Lastly, add the beef broth.
- Bring the stew to a rolling boil and then reduce the heat to a simmer. Let the stew simmer for 30-45 minutes or until the potatoes are fork tender. Lastly, add the frozen peas and let simmer for another five minutes until they are warmed through. Serve and enjoy!
Original recipe can be found at allthehealthythings here!
