This is my most up-to-date beef stew and it’s definitely my favorite

I tried out purple sweet potato in my stew for the first time and it is without a doubt the best potato choice you can make (sorry Yukon gold)

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You can use stew beef, but cutting your own chuck roast just takes it up a notch and is worth the extra bit of effort

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Use homemade bone broth or store bought bone broth or just broth or a combination of bone broth and water depending on what you have - it’s not that serious and will turn out delicious no matter what

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(makes 8 servings)

Ingredients

2-3 lbs chuck roast, cut into bite sized cubes

Salt

2 tbsp ghee

1 yellow onion, diced

3 large carrots, diced

6 cloves garlic, minced

2 tbsp tomato paste

2 tbsp balsamic vinegar

1 tbsp coconut aminos

8-10 cups bone broth

2 bay leaves

2 cups diced purple sweet potato, peeled

Directions

Bring the meat to room temp and season generously with salt

Heat the ghee in a large pot or dutch oven and, once hot, add half of the meat to the pot to brown. You want to avoid overcrowding, so you can always do 3 batches. Sear on either side for a few minutes, without touching it, until nice and browned. Remove from the pot, set aside and sear the remaining meat

Once all of the meat is seared, remove it from the pot and add the onion and carrots plus more ghee if needed. Sauté until the onion begins to soften then add the garlic and sauté for a few more minutes

Add in the tomato paste and mix, letting it cook for a minute. Add the balsamic, coconut aminos, broth and bay leaves and mix well. Add the meat back in and add more broth or some water to make sure that everything is covered

Bring to a boil, then reduce heat, cover with a lid and simmer on low for 2-3 hours until the meat is tender, then add the potatoes and simmer for another 20 minutes until fork tender

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