Beef and Vegetable Stew

• 2 pounds top sirloin, cut into 1” pieces
• 1-2 tablespoons of ghee (We use Tin Star Foods!)
• 2 pouches Grass-fed Beef Bone Broth (+ 2 cups water if more soupiness is desired!)
• 1 onion, thinly sliced
• 3 carrots, peeled and chopped into 1” rounds
• 3 celery stalks, chopped
• 1 cup frozen peas
• 3 tablespoons tomato paste
• 1 tablespoons dried thyme
• 1 tablespoons black pepper
• 4 bay leaves
• 1 teaspoon sea salt
• Fresh chopped parsley for garnish

METHOD

Heat a dutch oven (or high sided soup pot) on medium high heat and add 1-2 tablespoons of ghee, or cooking fat of choice.

Generously coat the steak pieces with salt and pepper and then brown in single layer batches. (You’ll likely have 3-4 batches, depending on the size of your pot).

Add the broth, veggies, tomato paste and spices. Bring to a boil, then reduce heat to medium, cover, and allow to simmer for 30-45 minutes. Remove bay leaves before serving and garnish with fresh chopped parsley.

Note: you can replace the veggies with any veggies of choice. Zucchini rounds, squash, canned tomatoes, etc. It all works in this soup!