recipe Archives - The Katherine Barnett Team

Ingredients

• 1 Tbsp olive oil or avocado oil
• 2 lbs beef chuck stew meat, cubed into 1″ pieces
• 1 onion, chopped into big chunks
• 2 carrots, peeled and cut into rounds
• 2 celery ribs, chopped
• sea salt and freshly ground black pepper, to taste about 1/2 teaspoon each
• 3 fresh garlic cloves, chopped
• 2 Tbsps chopped fresh rosemary
• 1/4 cup tomato paste
• 2/3 cup red wine ( substitute wine for additional bone broth)
• 2 cups low-sodium beef bone broth
• 1 lb sweet potatoes, cubed
• 12 oz baby mushrooms
• 2 bay leaves
• freshly chopped parsley, for garnish
• Heat the oil in a large dutch oven over medium heat. Add beef, in a few separate batches, and cook until nicely golden brown, about 10 minutes. Set aside on a plate.
• In that same preheated pot add in your onions, carrots, celery, and sauté stirring occasionally, 4-5 minutes.
• Stir in your garlic, rosemary, and tomato paste.
• Return the beef back into the pot, then add in potatoes, mushrooms, and bay leaves.
• Pour in the wine and broth.
• Cover your pot and simmer, over low heat, until beef and potatoes are very tender, about 40 minutes or so. Remove bay leaves.
• Garnish with freshly chopped parsley and serve warm.