Mediterranean Beef Stew

Hey there friends :)

This weekend I made what may be one of the best beef stews have ever put my taste buds on. No, really....it was DELISH.

Here is how it came together:

INGREDIENTS:

  • 1 LB Grass Fed Beef (already cubed stew meat or chuck roast cubed) We grabbed ours from Butcher Box, click HERE to check them out.
  • Ground Sea Salt
  • Black Pepper
  • 1 t Ghee/Clarified Butter (or as my husband lovingly calls it, GAR. I have no idea why)
  • 3 Carrots, thinly sliced
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 4 C Organic Beef Broth
  • 1 14.5 oz can of organic diced tomatoes, my favorite are Muir Glen. 
  • 1/2 Jar of organic Roasted Red Peppers (slice thin)
  • 2 Bay Leaves
  • 1 15oz can of garbanzo beans
  • 1 T Coconut Aminos
  • 2 T Capers, drained
  • 2 T fresh rosemary, chopped
  • Garnish: Crumbled Full Fat Feta Cheese

DIRECTIONS:

  1. Sprinkle beef with salt and pepper.
  2. In a large Dutch oven, heat Ghee and add beef.
  3. Cook beef for 5-6 minutes, until browned. Remove from pan, and keep warm. 
  4. Add carrots, onion, and garlic; cook, stirring occasionally, for 5 minutes.
  5. Add broth through bay leaves. Bring to a boil; reduce heat, and simmer for 1 hour or until beef is tender.
  6. Add beans through rosemary and cook, stirring occasionally, for 15 minutes or until beans are tender.
  7. Garnish with feta cheese and enjoy!

 

 

 

Martha Nelson