Beef and Vegetable Stew
Serves: 6-8 | Prep Time: 10 minutes | Cook Time: 45 minutes
INGREDIENTS
- 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!
Peach and Coconut Bone Broth Smoothie
Keto Chicken Soup
Stuffed Delicata Squash
Banana Coconut Chia Pudding
Whole30 Instant Soup-in-a-jar
Caprese Salad with Bone Broth Lemon Vinaigrette