Beef Stew | Glenda Britton, RHN

Ingredients

• 3 pounds grass-fed stewing beef, cut into 1½-inch pieces
• 2 teaspoons good quality sea salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium yellow onions, cut into 1-inch chunks
• 7 cloves garlic, peeled and smashed
• 2 tablespoons balsamic vinegar
• 1½ tablespoons tomato paste
• ¼ cup all-purpose flour
• 4 cups beef broth or ¼ cup red wine and 3 ¾ cup broth
• 2 cups water
• 1 bay leaf
• ½ teaspoon dried thyme – 1 teaspoon fresh
• ½ teaspoon dried rosemary – 1 teaspoon fresh
• ½ teaspoon dried sage– 1 teaspoon fresh
• 1 teaspoon raw cane sugar or raw/unpasteurized sugar
• 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
• 1-pound or about 8 small white boiling potatoes (baby yukons), cut in half
• Fresh chopped parsley or green onion, for serving (optional)