Hearty Beef Stew

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Servings: 7 Prep: 20 min Cook: 195 min Dairy Free Gluten Free Paleo Oven Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Yellow Onions, Carrots, Celery, Parsnips

Ingredients

2 yellow onions ⚠

2 large carrots ⚠

8 stalks celery ⚠

2 large parsnips ⚠

8 cloves garlic

2 tablespoons fresh rosemary

1 ½ tablespoons fresh thyme

2 tablespoons tallow, or oil of choice - plus more if needed

3 pounds beef stew meat, preferably chuck

1 bay leaf

2 cups beef broth

2 cups dry red wine

3 ounces tomato paste

⅛ teaspoon sea salt, to taste

Instructions

1. Preheat oven to 300F.

2. Peel onion, halve, and slice into ¼ inch semi circles. Peel carrots and roughly chop into ½ - ¾ inch rounds. Roughly chop celery and parsnip into ½ - ¾ inch pieces.

3. Peel and chop garlic. Chop rosemary and thyme.

4. Heat tallow over medium-high heat in a large oven-safe pot. Add half of the beef to the hot oil and stir frequently until browned. Remove from pot.

5. Brown the other half of the beef. Remove it from the pot too.

6. Add vegetables and garlic to the pot. Add additional oil if needed (this will depend on how fatty your beef is).

7. Stir relatively frequently and cook until vegetables are starting to get soft, about 10 minutes.

8. Add the meat back to the pot. Add the rosemary, bay leaf, and thyme to the pot. Add broth, wine, tomato paste, and salt.

9. Cook in oven for 3 hours (or more). Make sure beef has an internal temperature of 145F.

10. For a thicker stew, you can scoop out some of the vegetables and broth and puree with an immersion blender.