Winter beef stew

• ⏲️ Prep time: 10 min (plus 1-3 hr for stock)
• 🍳 Cook time: 90 min
• 🍽️ Servings: 6-8

Ingredients

• 3-4 lbs (1½-2 kg) beef stew meat, cut into 1½-inch cubes
• Pickling salt and pepper to taste
• 4-5 Tbsp coconut oil (92°F/33°C) and butter (combined)
• 1-2 qts (1-2 L) beef stock
• 2-4 medium carrots, peeled and sliced
• 2-4 potatoes, peeled and cubed

Directions

1. Season beef cubes with pickling salt and pepper.
2. Melt 4-5 tablespoons of combined coconut oil and butter in a large Dutch oven over medium to high heat.
3. Sauté the beef until lightly browned.
4. Pour off most of the fat, leaving the browned bits on the bottom.
5. Add beef stock and bring to a boil.
6. Cover, reduce heat to low, and simmer slowly for 1½ hours. (Optionally, add vegetables now for well-cooked texture.)
7. Add carrots and potatoes, then cook for an additional 30 minutes or until soft.

Contribution

By Dodie Anderson