Ingredients

1 lb stewing beef

2 tbsp paleo cooking fat

4 cups beef stock

1 cup onion, chopped

1 cup celery, chopped

3 carrots, peeled and chopped

2 potatoes, peeled and cubed (optional)

1 28oz can diced tomatoes;

1/2 tsp fresh rosemary, finely chopped

1/2 tsp fresh thyme, finely chopped

Sea salt and freshly ground black pepper to taste

Preparation

  1. In a large saucepan over a medium-high heat, combine the onions, celery, carrots, potatoes, if using, as well as the cooking fat. Cook for 3 to 5 minutes, stirring constantly.
  2. Add the beef to the saucepan, followed by the tomatoes, beef stock, rosemary and thyme. Season to taste with salt and pepper.
  3. Cover the saucepan and cook for about one hour, allowing the stew to simmer. Stir a few times during the cooking process.
  4. Remove the lid and cook uncovered for about 45 minutes. If the mixture is too thick at the end of the cooking process, you can add a little bit of water or stock.