Author: Two Thirds Cup
Prep time: 15 mins
Cook time: 1 hour 45 mins
Total time: 2 hours
- 1 Tbsp extra-virgin olive oil, lard, or tallow
- 1 lb grass-fed beef, venison, or elk, cubed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 bay leaves
- 2 tsp unrefined sea salt
- 1 tsp pepper
- 1 tsp paprika
- dash allspice
- 2 tsp organic worcestershire sauce
- 8 cups hot water
- 1½ cups sliced carrots
- 3 cups diced potatoes
- 4 Tbsp organic cornstarch (optional)
- Heat oil or fat in a large pot over medium heat.
- Add cubed beef or elk and thoroughly brown meat, about 5 minutes.
- Dice onion and add to pot.
- Mince garlic and add to pot.
- Add bay leaves, salt, pepper, paprika, allspice, worcestershire sauce, and water to the stew.
- Cover and simmer on low for 1½ hours or until meat is tender, stirring occasionally to keep from sticking.
- Remove bay leaves.
- Add sliced carrots and diced potatoes to the stew.
- Cover and continue cooking for about 15 minutes or until vegetables are tender.
- To thicken broth, mix 4 Tbsp organic corn starch with 4 Tbsp cold water until smooth, stir it in to simmering broth.
Recipe by Two Thirds Cup at https://twothirdscup.com/beef-stew/
3.2.2024