Flourless Beef Stew

So here’s the 4-1-1 on beef stew: You don’t have to add flour or slurry (cornstarch and water) to have a thick, rich stew. I believe the extra calories and steps to drain the grease are messily unnecessary. Good news! My recipe gives you a base that’s thick, rich, and oh-so-flavorful. Plus, you’ll reap the benefits of the veggies + protein without the guilt.

Elements

7 POUNDS STEW MEAT

4 TABLESPOONS AVOCADO OIL

2 TABLESPOONS GARLIC, MINCED

9-12 WHOLE CARROTS, PEELED AND QUARTERED

4 RUSSETT POTATOES, PEELED AND CUBED

6 CELERY STALKS, CHOPPED

1 (6-OZ) CAN TOMATO PASTE

1 SMALL BAG FROZEN PEAS

1 TABLESPOON GROUND CUMIN

2 TABLESPOONS GARLIC SALT

2 TABLESPOONS BLACK PEPPER

1 BAY LEAF

1 BUNCH FRESH THYME

2-3 FRESH ROSEMARY SPRIGS

3 (32-OZ) BOXES BEEF BROTH

Directions

1. In a large dutch oven over medium-high heat, add avocado oil and minced garlic; sauté.

2. Add stew meat to garlic and sear meat on both sides until brown but still red
   in the center.

3. Add the celery, potatoes, carrots, bay leaf, pepper, thyme, and 2 boxes of broth;
   bring to a boil.

4. Once boiling, reduce to medium heat, cover with a lid  (slightly cracked), and cook
   for one hour.

5. After an hour, add tomato paste, ground cumin, garlic salt, and frozen peas;
   boil for 30 minutes.

6. Add more broth to thin slightly, if desired, and serve hot.

x, Melissa

Progression Slides