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, was DELISH.

Here is how it came together:


  • 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


  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!