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Beef Stew Serves 4
2 tablespoons coconut oil
1 pound grass fed beef round or stew meat, chopped into 1 inch cubes
1 tsp salt 4 stalks celery
½ tsp ground pepper 1 pound mushroom
¾ cup onion, chopped 3 cups filtered water
3 cloves garlic, chopped 3 cups organic beef broth
2 tbs tomato paste ½ cup parsley, chopped
2 tbs Worcestershire sauce 1 bay leaf
Heat a large stockpot to medium-high heat. While heating, sprinkle beef with salt and pepper. Add oil and sauté beef, stirring frequently, for 7-9 minutes until browned. Remove beef pieced from pot. Add onion, garlic, bay leaves and thyme to pot and sauté until translucent or throw into a Crockpot with juices from browning. Stir in tomato paste and Worc sauce. Add celery, and mushroom Stir to coat and sauté a few more minutes. Add browned beef, water, and stock. Reduce to low and simmer covered for several hours, until beef is tender. Serve sprinkled with parsley.
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