Beef Stew

Looking for some tasty but healthy cold-weather food? We wanted to throw together a classic that'll warm those bellies and is just plain great comfort food.

Macronutrient Balance: 26g Protein / 18g Fa t/ 32g Carbohydrates - this makes 6 (approximately 13.8oz) servings

Ingredients:

• 19 oz beef stew meat

• 1.5 lbs yukon potatoes - cut into 2-3 inch chunks

• 8 oz diced yellow onion

• 8 oz carrots - cut into 1/2 inch rounds

• 6 Tbsp tomato paste

• 3 tsp chickpea flour

• 4 cloves garlic - minced

• 3 cups beef bone broth

• 1.5 Tbsp olive oil

• salt and pepper to taste

• dried or fresh chopped parsley for topping - recommended

Instructions:

1. Season beef with salt and pepper and then coat with chickpea flour.

2. In a large pot, heat 1 Tbsp olive oil at medium heat and brown beef in batches so as not to overcrowd the pot. This will probably be 2-3 batches. Once beef is browned, set aside.

3. Add remaining olive oil to the pot and sauté onions, garlic, and carrots for 5 minutes on low to medium heat.

4. Add potatoes, and add tomato paste to coat vegetables. Cook for 1-2 minutes.

5. Add salt and pepper to taste, bone broth, and bring to a boil. Add beef and cover at low heat and cook for 2 - 2.5 hours or until beef is fork tender.

6. Serve hot and sprinkle with dried or fresh parsley.

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