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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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