Retha’s Beef Stew
Beef, carrots, mushrooms, onions, and celery are seasoned with rosemary and parsley in this easy stovetop beef stew recipe.
Recipe Makes 10 Servings
2 pounds cubed grass-fed beef stew meat
3 tablespoons coconut oil
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
2 teaspoon sea salt
1/2 teaspoon ground black pepper
4 cups halved mushrooms
2-14.5-ounce cans no-salt-added stewed tomatoes, undrained
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
2 garlic cloves, minced
2 bay leaves
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water
1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Add water to the pot. Stir in rosemary, parsley, bay leaves, garlic cloves, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
2. Stir mushroom, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more. Remove bay leaves before serving.