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A delicious and warm bowl of comfort.
Preparation time: 20 minutes
Cooking time: 2 hours 10 minutes
Servings: 6
Ingredients:
1 ¼ pounds of beef chuck roast, trimmed and cut into 1-inch cubes
8 ounces of whole mushrooms, cut into quarters
5 cups of beef broth
4 ounces of pearl onions, trimmed and peeled
6 ounces of celery root, peeled and cut into ¾-inch cubes
3 ounces of carrot, sliced
2-3 celery ribs, sliced
2 garlic cloves
2 tablespoons of avocado oil, olive oil or bacon grease
2 tablespoons of tomato paste
½ teaspoon of dried thyme
1 large bay leaf
Salt
Pepper
Directions:
1. Mix the beef with 2 teaspoons of oil. Combine all the vegetables together in a bowl.
2. Heat a heavy bottomed pot or dutch oven over medium heat and add the remaining oil. Swirl the oil so that it coats the pot's bottom.
3. Coat the mushrooms in the oil and leave for 2 minutes to cook. Stir and cook for another 2 minutes. Add the cooked mushrooms to the bowl containing the vegetables.
4. Working in batches, brown the beef in the pot. Use more oil if required.
5. Leave all the browned beef in the pot and add the tomato paste, bay leaf and thyme. Stir to coat the beef.
6. Allow to cook for about a minute before pouring in a cup of broth slowly. Scrape any beef bits from the pot's bottom while adding the broth.
7. Pour in the remaining broth and allow the sauce to simmer. Cover, turn down heat to low and gently simmer the stew for 1 ½ hours until it is fork tender. If not, cook for an extra 20 minutes.
8. Add the mushrooms and veggies, increase the heat until it is simmering.
9. Lower heat, uncover and simmer for about 40-60 minutes or until the beef and veggies are tender.
10. Season with salt and pepper.
Nutritional Information Per Serving
Calories - 288, Carbohydrates – 8g, Fat – 20g, Proteins – 20g, Fiber – 2g
