I love making beef stew during the colder months of the year. It’s filling and just so soothing to eat. You can substitute the potatoes for sweet potatoes. This is great as a meal prep option because it refrigerates and freezes well! Makes 5-6 servings
1 tbsp olive oil
1 onion, chopped
4 cloves of garlic, minced
3 lbs is stewing beef chunks
1 can tomato paste (5.5 oz)
1 tsp dried rosemary
Salt and pepper to taste
3-4 carrots, peeled and chopped
4-5 parsnips, peeled and chopped
3 yellow potatoes, peeled and chopped
5 cups beef stock (or water with Better Than Bullion paste)
2 tbsp sweet potato starch (you can use corn starch too)
2 tbsp water
1 stalk green onion, chopped
In a Dutch oven (mine is 5 quart) over medium heat, add oil. Once oil is hot, add garlic and onions and stir until onions are translucent.
Add in beef and keep stirring for another 2-3 minutes. Add in tomato paste, rosemary, salt and pepper and continue stirring for another minute.
Add in carrots, parsnips, potatoes. Add in beef stock and then bring everything to a boil.
Once it boils, lower heat to a simmer, cover and simmer for an hour.
In a small bowl, combine potato starch with water and mix well to make a slurry. Then add slurry into the stew. Mix until soup thickens.
Add green onions to garnish.