This is based on Mark Bittman's Beef Stew recipe. One of my husband's friends bought us this book for our wedding and we have used it religiously. I took out the flour and substituted tapioca flour, to keep it grain-free. It's also Paleo and Whole 30 compliant, as it's used as a thickener.
2packages beef stew piecestry to use beef from grass fed cows
1package Trader Joe's Mirepoixwhich is equal to 1/2 onion: 3 carrots: 3 celery stalks
6tspTapioca Flourused to thicken stew
2quartsorganic beef or chicken broth
4russet potatoescubed
Extra virgin olive oil
2cubes frozen garlic or 2 cloves fresh garlic
Several mushrooms
1 32ouncecan of peeled tomatoesorganic if possible.
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Instructions
Instructions:
Heat up saute' pan with olive oil and two cubes frozen garlic.
Brown beef
When beef is cooked almost all the way through, drain the liquid off and set aside.
Wipe pan clean quickly, add some more olive oil to pan, and turn heat on.
Add mirepoix to pan and saute'. Add beef to pan and keep sauteeing.
Add tapioca flour to pan to thicken beef and vegetable mixture.
Take out a 16 quart stockpot
Add two quarts (32 ounces each) of organic free range chicken or beef broth
Add cut up potatoes
Add mushrooms
Add large can of peeled tomatoes.
Let it simmer on the stove for around 45 minutes or so. I added some kale for an extra nutrition kick at the end -- feel free to add whatever additional veggies you want.