A wonderful, warming beef stew seasoned with rosemary, thyme and parsley. Hearty, easy to make and is veggie-loaded with potatoes, celery, onion and carrots. Whole30, Paleo, gluten-free and dairy-free.
1. Cut beef into 1 inch cubes. 2. In a large saute pan or Dutch oven, heat oil over medium-high heat, quickly sear beef on all sides (do not overcrowd), season with salt and pepper. Add 1 1/2 cups of water, stir in rosemary, thyme and parsley. Bring to a boil, then reduce heat to medium-low, cover and simmer for 1 hour. 3. Stir in the vegetables (chopped celery, carrots, onion and potatoes), and add the rest of the water. Dissolve arrowroot starch in small amount of cold water and add to the stew. 4. Season with salt and pepper to taste. Cover and continue to simmer until the vegetables are tender, about 30-40 minutes.
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About Alena
Welcome to my website!
I’m Alena, the blogger at MyDeliciousMeals since 2010. My goal with MyDeliciousMeals is for you to discover the joy of cooking and to find lots of new favorite recipes that your family will enjoy. I’m so happy you stopped by!
Comments
Yum!!
Guest
The beef was so flavorful and tender! It was even better the next day after letting the flavors meld overnight. My only regret is that I wish I’d made more!
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Comments
Yum!!
GuestThis is really tasty!
blackBlake