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Balsamic Beef Stew

1 1/2 lbs Grass Fed Beef Stew Meat

1 Tbsp Sea Salt

2 Tbsp Solid Cooking Fat

1 Onion, Chopped

3 Cloves of Garlic, Minced

1 Tbsp Minced Fresh Thyme

2 Large Sweet Potatoes, peeled and chopped (about 6 cups)

6 Carrots, peeled and chopped (about 3 cups)

2 Ribs of Celery, Chopped (about 1 Cup)

1 1/2 cups Bone Broth

1/2 cup Balsamic Vinegar

2 Tbsp Coconut Oil

1.  Place the meat in a small bowl and coat with sea salt.  Heat the solid cooking fat in a heavy-bottomed skillet on medium-high heat.  When the fat has melted and the pan is hot, add the stew meat.  Cook for 5 minutes, turning occasionally for even browning.  Place the browned meat in the bottom of a slow cooker or pressure cooker.

2.  Turn the heat down to medium and add the onions to the skillet, cooking for 7 minutes, until translucent.  Add garlic and thyme, and saute for another couple minutes, until fragrant.  Turn off the heat and add to the meat in the slow cooker or pressure cooker.

3.  Add the sweet potatoes, carrots, celery, and 1 cup of the broth to the meat mixture and cook on low for 8 hours or high for 4 hours, if using a slow-cooker.  Alternatively, cook for 35 minutes under high pressure using a pressure cooker.

4.  Add the remaining 1/2 cup broth, the vinegar, and coconut oil to the skillet used for the onion mixture.  Bring to a boil, turn down to a simmer and reduce by half.  Place in the refrigerator as the stew cooks.

5.  When the stew is finished cooking, stir in the vinegar mixture and serve hot.

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Carrot, Sweet Potato, Stew Meat, Thyme, Celery, Onion, Yellow, Thyme, Grass fed beef, Beef, Carrots,
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