Vegetable Beef Stewp
DAIRY
FREE
NUT
FREE
PALEO
DIET
A cross between a soup and a stew, this bold one-pot dish features soft, chunky vegetables and mouthwatering, easy-to-digest beef rich in protein and minerals like zinc and iron, all swimming in a gravylike broth.
| Prep Time 15 minutes |
Cook Time 45 minutes |
Makes 8 cups |
Serving Size 2 cups |
INGREDIENTS
1 lb. (450g) beef stew meat
2 medium yellow onions, chopped
2 medium carrots, peeled and chopped
1 cup chopped tomatoes
1 clove garlic, chopped fine
1 bay leaf
3 sprigs thyme leaves, chopped fine
1 TB. lemon juice
1 tsp. sea salt
4 cups homemade beef stock
¼ cup fresh Italian flat-leaf parsley
METHOD
1 In a large stockpot, combine beef, yellow onions, carrots, tomatoes, garlic, bay leaf, thyme, lemon juice, and sea salt. Pour in beef stock, set over medium-high heat, and bring to a boil.
2 Cover, reduce heat to medium-low, and simmer for 45 minutes or until beef and vegetables are tender.
3 Fold in Italian flat-leaf parsley, and remove bay leaf. If sauce isn’t thick enough, uncover and continue to cook until sauce thickens to your liking.