Prep Time: 10 minutes
Cook Time: 3 hours
Category: Main Dish
Yields: 12 servings
2 pounds of beef stew meat (or meat of your choice), cubed
3 slices of bacon (optional), chopped
3 onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks of celery, chopped
2 fresh tomatoes, chopped
2 white potatoes (or your choice of potatoes), peeled and chopped
8 ounces of button mushrooms (or your choice of mushrooms)
Salt & pepper to taste
1/2 cup of fresh parsley, chopped
4 tablespoons of Worcestershire sauce
1/2 cup of tomato paste
8 green onions, chopped
4 bay leaves
6 cloves of garlic, chopped
1 tablespoon of avocado oil
12 cups of beef broth
2 cups of red wine (optional)
1 cup of corn and pepper salad
4 tablespoons of flour
**NOTE: This recipe is highly customizable. You can use whatever meat and vegetables (fresh, frozen, or canned) you have on hand to make this healthy and hearty beef stew.**
In a large pot, warm avocado oil over medium-high heat.
Add flour, salt, pepper, and stew meat to a large bowl. Dust the cubed meat in the dry ingredients. Shake off as much of the flour as possible and add the meat to the large pot. Cook and stir the meat for 10 minutes or until the meat is evenly browned.
Add in chopped bacon. Cook and stir for a minute.
Pour in beef stock and red wine (optional). Stir until the liquids are well incorporated and the meat is scraped off of the bottom of the pot.
Add bay leaves, garlic, and salt and pepper. Bring the stew to a boil, reduce to a simmer, and simmer for about 2 hours, or until the meat is tender.
Add in onions, carrots, celery, tomatoes, potatoes, button mushrooms, green onions, tomato paste, Worcestershire sauce, and corn and pepper salad. Stir well and cook for 45 minutes to 1 hours, or until the vegetables are cooked.
Remove the bay leaves and discard.
Serve in a bowl and garnish with fresh cut parsley.