1 pound stew beef, cut into pieces
2 tablespoons oil (or butter or ghee)
1 small onion, diced (or shallots)
2-3 cloves garlic, minced
4 medium carrots, peeled and sliced
2 medium potatoes, chopped
1 cup frozen peas
2 stalks celery, chopped
1 cup green beans
6 cups beef stock (or 4 cups stock and 2 cups water)
2 cups tomato puree
1 teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon dried thyme
1 teaspoon sea salt
¼ teaspoon black pepper
¼ cup chopped fresh parsley
Heat the butter over medium/high heat in a large soup pot. Add the beef pieces and brown on both sides. You may need to do this in batches. Remove the meat to a platter and set aside.
In the same pot, add the onion and garlic and cook for 5 minutes until the onion has softened. Add the vegetables (except the peas and parsley), stock, tomato puree, herbs, sea salt and pepper. Gently simmer for three hours until the beef if very tender. A few minutes before serving, add the peas and the fresh chopped parsley.
Optional: Add a dollop of sour cream or crème fraiche to each bowl when serving.
Recipe from: Against the Grain: Delicious Recipes for the Whole Food and Grain Free Diet by Kate Tietje. www.modernalternativemama.com