Home-cooked stew is a staple in my home. There are many ways to change the flavors, use seasonal ingredients and fun spices too. This is a Fall Favorite with tons of root veggies and a load of nutrition! Honestly, I have to confess this could be made and enjoyed meatless. Enjoy!
2+ pounds of stew meat
2 tablespoons avocado oil
1 medium onion, diced
5 garlic cloves (pressed)
4 cups mushrooms sliced
1 pumpkin pie pumpkin, seeded, peeled diced
1 sweet potato, peeled and cubed
2 cups potatoes, peeled and quartered
2 cups thickly sliced carrots
4 cups beef broth
½ can tomato paste
1 bay leave
1 tablespoon fresh rosemary, chopped
½ tablespoon fresh thyme, chopped
2 tablespoons almond flour (or your favorite gluten free four)
2 teaspoons & extra for taste salt
2 teaspoons & extra for taste pepper
Putting Together
Begin by taking flour, 2 teaspoons salt & pepper and place in gallon zip lock bag. Then add stew meat and toss till the meat is fully coated.
Preheat a Dutch Oven on medium heat. Add 2 teaspoons avocado oil then add stew meat. Brown the meat on all sides. Then add onions & garlic continue to cook on medium heat until onions begin to soften.
Next add the thyme, rosemary & bay leaf stir to coat evenly. Add tomato paste, mix together then add 1 cup of the beef broth. This will loosen up the bits baked on the bottom of pot. Get all that goodness up.
Lastly you will stir in mushroom then bring to boil, cover and turn to simmer for about 90 min.
Second step is to add the remaining broth and vegetables bring back to a boil then simmer for another hour. Once the potatoes are soft it is ready to eat