Recipe by Julia Gibson
This hearty beef stew is sure to warm your belly in the wintertime. Beef is full of L-carnitine, an amino acid that plays a role in fat metabolism, which is beneficial for weight support and diabetes. It also contains glutathione, which has anti-aging benefits and immune-boosting properties.
Salt the beef. Heat olive oil in a large pot over medium heat. Brown the Beef on all sides, then remove from the pan and set aside. Work in batches if necessary.
Add onions to the pot and sautéed for about 5 minutes, then add mushrooms and sauté for another 5 minutes. Add carrots, parsnips, celery, potatoes, mushrooms and garlic. Cook until soft and beginning to golden, about 15-20 minutes.
Mix in the broth, balsamic vinegar, tomato paste, tamari, dijon, fresh thyme, bay leaves.
Add beef back into the pot, bring to a boil, then reduce to low and cook covered for 1 1/2-2 hours.
To thicken the stew, dissolve the tapioca flour in a small bowl of water, then stir into the stew during the last 10 minutes of cooking.
Turn off the heat and add the frozen peas. Taste and season with salt and pepper. Serve with fresh parsley and crusty bread.
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