Beef and Vegetable Stew

2 pounds top sirloin, cut into 1” pieces
1-2 tablespoons of ghee (We use Tin Star Foods!)
2 pouches Bare Bones Gass-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!