WHAT’S IN IT

1 ½ lbs organic chuck round, cubed
2 t Himalayan or sea salt
1 t black pepper
1⁄4 cup avocado oil
1⁄4 onion, chopped fine
1 onion cut into chunks
1 carrot, chopped fine
2 carrots sliced diagonally
3/4 cup red wine
1 T tomato paste
Xanthan gum
1 T dried parsley
1 pinch thyme
2 cloves garlic, minced
2 bay leaves
3 cups organic beef broth
3 medium potatoes, quartered
3 celery stalks, sliced
optional - 6 mushrooms, quartered

HOW TO MAKE IT

1. Heat oil over medium heat in a large dutch oven

2. Salt meat cubes just before adding to oil

3. Add meat to the oil and stir until browned – will need to cook in batches

4. Remove last of meat and add to side plate. To the dutch oven add finely chopped carrots and onion, parsley and thyme

5. Add ¼ cup red wine and stir into vegetables and oil until reduced (a few minutes)

6. Add beef broth, ½ cup red wine, tomato paste, bay leaves, meat, salt and pepper. Cover and cook over low heat for 2 hours (stirring every 15 minutes). Keep it just under a low boil.

7. Add carrots, celery, onions, garlic and mushrooms and cook for another 45 minutes

8. To stew, add Xantham gum to thicken to desired thickness. Start with ¼ teaspoon and make a slurry by adding a little water. Whisk, wait a few minutes. Add more if needed. Add slowly. If you add too much at one you end up with a gummy texture

WHY IT’S HEALTHY

The recipe calls for organic meat and beef stock to avoid the antibiotics and hormones generally fed to conventionally farmed animals. We have also substituted almond milk for the same reason. You can use any quality plant-based milk. This stew is loaded with vegetables and herbs that provide significant health benefits and boost your immunity – a great dish for the cold winter months.