Chunky Beef Stew

Comfort food in a bowl. Or at least for me. There’s nothing like a hearty bowl of beef stew that makes me feel nourished, satisfied and totally filled up. I have to tell you, this recipe is being posted later than I expected because of my big new website/ name change. I made this and wanted to have it posted for winter comfort food. Guess what? It’s now spring. Oh well. It is still just as delicious in the spring time too. And today in Minnesota it’s in the 40’s and 50’s so this is a perfect stew to make this week until the sun starts shining again.

Ingredients

3 Tablespoons coconut oil

2 pounds grass fed beef stew meat

Salt and pepper

1 can or glass jar tomato paste (6oz or 7oz)

5 cups beef broth (recipe here)

2 Tbs coconut aminos or bragg’s liquid aminos

1 onion, largely diced

1 parsnip, largely diced

3 carrots, large circles

8 ounces Brussels sprouts, whole

2 small sweet potatoes, largely chopped

1 cup fresh or frozen green beans

Directions

• Add coconut oil to large soup pan or cast iron dutch oven over medium-high heat. Add the stew meat to the pan, sprinkle with salt and pepper and brown the meat
• Add the tomato paste and stir until combined
• Add the beef broth, coconut amino and vegetables and simmer on low for 1.5 hours