“Beef-Veggie Stew”

Wow…keeping warm is definitely on our mind and a warm tasty treat is just going to happen this week with our flavorful stew. So thinking about the cool weather now and probably done with the turkey and ham from the last holiday, we’ll create a comfort-food dish with a deep sauce and divine flavor.

Ingredients: (serves 4-6)
• 2-3 lbs. pasture raised/pasture finished beef stew meat
• 2 Tbsp. organic olive oil
• 1 organic onion, peeled & diced
• 1 organic shallot, peeled & minced
• 4 gloves organic garlic, minced
• 3 stalks organic celery, chopped
• 4 Tbsp. organic tomato paste
• 1/2 cup good red wine of your choice
• 1 cup organic beef stock
• 1 Tbsp. finely chopped organic thyme
• 4-6 organic carrots, sliced to your preference

Heat iron skillet to medium, add olive oil and braise the meat until nicely browned

Remove the meat, set aside, and add to the skillet the onion, shallot, garlic and celery and lightly brown these vegetables while scraping the browned bits on pan from meat

Add tomato paste and cook for couple of minutes; add red wine simmer approx. 3 minutes

Add beef back into skillet…then add beef stock and thyme and bring to a simmer

Cover and continue on low simmer for about 50 minutes or until beef is very tender

Add the sliced carrots and continue on simmer for 10 additional minutes

Serve with mashed cauliflower for as a perfect partner!