Beef Stew with Carrots Peas
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| Servings |
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Ingredients
Meat
- 1 pound beef sirloin tip steak choose a lean cut of grass-fed beef
Fresh Vegetables
- 2 cups carrot[s] about 4 to 5 medium carrots
- 1 cup onion diced, about 1/2 medium onion
Frozen Vegetables
- 10 ounce package frozen peas or 8 oz. pkg. fresh sugar snap peas
Canned - Jarred
- 32 ounces organic beef broth choose a brand w/o added sugar or oil like Field Day
Ingredients
Meat
Fresh Vegetables
Frozen Vegetables
Canned - Jarred
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Rate this recipe!
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Instructions
- Start with a lean cut of beef sirloin tip steak. Cube beef, cutting away and discarding excess fat. Set aside.
- Wash, peel, and dice onion. Measure 1 cup and set aside.
- Add a bit of avocado or extra virgin olive oil to a dutch oven or soup pot. Warm over medium-high heat.
- Add beef cubes and diced onion, Cook until browned. Add beef broth. Bring to a boil. Skim any foam that forms with a large spoon and discard. Reduce heat, cover and simmer for 30 minutes.
- In the meantime, wash, peel, and slice carrots. Measure 2 cups and add to pot when beef/broth is done simmering. Bring to a boil, reduce heat and simmer uncovered until carrots are tender and broth thickens, about 30 to 40 minutes.
- Add frozen peas or wash fresh sugar snap peas. Add peas to pot, bring to a boil, reduce heat and simmer about 5 to 7 minutes or until peas are just cooked. Add salt and pepper, to taste.
- CROCK POT METHOD - brown beef cubes and diced onion. Add to crock pot with beef broth and carrots. Cook until broth thickens and beef and carrots are tender about 3 to 4 hours. Add frozen or fresh peas and cook about an hour longer or until peas are tender.
Recipe Notes
Nutrition label coming soon!
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