Dad's Beef Stew

Dad's Beef Stew

Ingredients:

• 2 tablespoons avocado oil or extra-virgin olive oil
• 1 pound stewing beef
• 1½ tablespoons arrowroot starch
• 1 medium onion, diced
• 4 garlic cloves, minced
• 3 medium carrots, chopped
• 3 celery ribs, chopped
• 3 cups beef broth
• 1 tablespoon coconut aminos
• 1 tablespoon red wine vinegar
• 1-540ml can crushed or petit diced tomatoes 
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 2 teaspoons smoked paprika
• 1 large white potato, cubed
• 1 small rutabaga, peeled and cubed
• ¼ cup fresh parsley, plus more to garnish
• salt and pepper

Method:

1. Preheat oven to 350℉.
2. Over medium-high heat, add the avocado oil or extra virgin olive oil to a large dutch oven.
3. Season the beef with a generous pinch of salt and pepper and sprinkle with arrowroot starch.  Add the beef to the pot and cook until all sides are browned and caramelized. Brown in 2 batches if necessary to avoid overcrowding the meat. 
4. Remove the beef from the pot and set aside. Turn the heat down to medium and add the onion, garlic, carrots, and celery. Saute until onions are slightly softened and translucent, about 3-5 minutes.
5. Add the broth to the pot along with the browned beef. Using a wooden spoon,  scrape up any brown bits (fond) from the bottom of the pot. Add the coconut aminos, red wine vinegar, tomatoes, tomato paste, thyme, oregano, paprika, potato, and rutabaga. Stir until well combined.
6. Cover with a lid and place the dutch oven in the oven for 1½-2 hours, stirring once halfway through.When cooking time is up, the beef and potatoes should be very tender, and broth should be thick. Garnish with parsley and season with salt and pepper to taste.

Tip: If the broth is too thin, whisk together 1 tablespoon corn starch + 2 tablespoons water then slowly stir into the soup to thicken the broth.