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Beef Stew

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row column_structure=”3_5,2_5″ admin_label=”row” _builder_version=”4.27.4″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”3_5″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.27.3″ _module_preset=”default” global_colors_info=”{}”]Ingredients:

  • 3 tablespoons coconut oil
  • 2 pounds cubed beef stew meat
  • 4 cubes beef bouillon, crumbled
  • 4 cups water
  • 1 tsp dried rosemary
  • 1 tsp dried parsley
  • ½ teaspoon ground black pepper
  • 3 large potatoes, peeled and cubed
  • 4 carrots, cut into 1 inch pieces
  • 4 stalks celery, cut into 1 inch pieces
  • 1 large onion, chopped
  • 2 tsp potato starch or rice flour (to thicken), can also use 1-2 Tbsp gelatin (optional
  • 2 tsp cold water
[/et_pb_text][/et_pb_column][et_pb_column type=”2_5″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https://drtas.ca/wp-content/uploads/2025/04/stew-7556613_640.jpg” alt=”stew” title_text=”stew-7556613_640″ _builder_version=”4.27.3″ _module_preset=”default” global_colors_info=”{}”][/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.27.3″ _module_preset=”default” global_colors_info=”{}”]Instructions:

1. Heat coconut oil in a large pot or Dutch oven over medium-high heat; add beef and cook until well browned.

2. Dissolve bouillon in 4 cups water and pour into the pot; stir in rosemary, parsley, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 1 hour. Stir in potatoes, carrots, celery, and onion.

3. Dissolve cornstarch in 2 teaspoons of cold water; stir into stew. Cover and simmer until beef is tender, about 1 hour.

4. Alternatively, put all ingredients into a slow cooker and cook on high for 4-6 hours.

Makes 10 servings.
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