Recipe of the Week

Beef Stew

  • 2 TBS Coconut Oil 
  • 1 lb. grass fed Beef or Stew Meat 
  • 1 tsp. salt
  • ½ tsp. Ground Pepper
  • ¾ Cup Onion, Chopped 
  • 3 Cloves Garlic, Chopped
  • 1 Bay Leaf
  • 1 TBS. Thyme
  • 2 TBS. Tomato Paste 
  • 2 TBS. Worcestershire Sauce
  • 4 Stalks Celery, Sliced
  • 1 Container fresh mushrooms 
  • 3 Cups Water 
  • 3 Cups Organic Beef Broth
  • ½ Cup Parsley, Chopped


Heat a large stockpot to medium high heat. While heating, season beef with salt and pepper. Add oil and saute beef, stirring frequently, for 7-9 minutes until browned. Remove beef pieces from pot. Add onions, garlic, bay leaves, and thyme to pot and saute until translucent or simply put them into a crockpot with the juices from the browning pot. Stir in the tomato paste and Worcestershire sauce. Add celery, and mushrooms. Stir to coat and saute a few more minutes. Add browned beef, water and stock. Reduce to low and simmer covered for several hours, until beef is tender. Serve sprinkled with parsley. 

TIP: Using a crockpot for this recipe allows you to have a fresh, healthy meal when you get home. You can even brown the meat the night before so preparation time in the morning is only a few minutes.