Ingredients:
- Onion - 1 medium white or sweet onion
- Celery - 1 bunch
- Carrots - 1 lb baby carrots
- Potatoes - golden potatoes (3-4 large or 8-10 small)
- Beef Broth - 4 cups of beef broth (water or vegetable broth may be substituted)
- Unflavored gelatin - 1 small package
- Stewing Beef - 1 to 2 lbs beef for stewing
- Tomatoes - 1 can diced tomatoes
- Tomato Paste - 1 jar of tomato paste
- Rosemary - ½ tsp
- Thyme - ½ tsp (you may substitute Italian seasoning if missing either Thyme or Rosemary)
- Salt
- Black pepper
- Cooking Fat - 2 tbsp of ghee, butter, coconut oil, or lard
Directions:
Chop onions, celery, and carrots.
Chop and dice potatoes.
In a large pot or deep pan, heat to medium-high. Melt cooking fat.
Add celery, onions, and carrots. Cook for 5 to 6 minutes. Stir frequently.
Add potatoes, cook for 3 to 4 minutes. Continue to stir.
Stir in tomatoes, tomato paste, beef broth, rosemary, and thyme. Salt and pepper as desired.
Stir in beef and gelatin. Allow to simmer. Lower heat if necessary so it's simmering, not vigorously boiling.
Cover and cook for 60 minutes. Stir occasionally.
Remove the lid and cook for another 45 to 60 minutes.
Serve as desired.
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