Tender Beef Stew with Potatoes and Carrots

• Gluten free

• Meat

  • 1 cut into cubes 1.75 lbs flank steak
  • 1 tbsp Avocado oil or bacon fat

• Produce

  • 2 Bay leaves
  • 2 Carrots
  • 4 Garlic cloves
  • 1 tsp Garlic powder
  • 2 cups Green beans
  • 1 Onion, medium
  • 2 tsp Onion powder
  • 2 Russet potatoes
  • 2 cans Tomatoes w/green chilis, fire roasted

• Canned Goods

  • 1 qt Chicken or beef stock

• Baking & Spices

  • 2 tsp Paprika, ground
  • 1 Salt & pepper

• Nuts & Seeds

  • 1 tsp Cumin, ground
  • 2 tbsp Tamari or coconut aminos, gluten free

Found on nurturemygut.com

Description

Ingredients

• 1 tablespoon avocado oil or bacon fat
• 1 medium onion chopped
• 4 garlic cloves, minced
• 1.75 lbs flank steak, cut into 1 cubes
• 1 quart chicken or beef stock
• 2 cans fire roasted tomatoes w/green chilis
• 2 Tablespoons gluten free Tamari or coconut aminos
• 2 teaspoons onion powder
• 2 teaspoons ground paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 2 bay leaves
• 2 russet potatoes, cut into eighths
• 2 carrots, cut into 1 thick rounds
• 2 cups green beans cut into 1½ long
• salt & pepper to taste

Directions

• Heat oil in a large stock pot to medium heat. Add onions and garlic. Saute for 3 minutes and add steak, stock, roasted tomatoes, Tamari or coconut aminos, onion powder, paprika, cumin, garlic powder, bay leaves and ½ teaspoon salt. Bring to a boil, reduce to a simmer and cover for 2½ hours.
• Remove lid and add potatoes and carrots. Cover and simmer 20 minutes. Add green beans. Simmer 10 more minutes or until potatoes are tender. Discard bay leaves. Season with salt and pepper.