Vegetable Beef Stew

I love a hearty bowl of vegetable beef soup. Paired with a salad, this is one of my favorite cold-weather meals. It is so easy to make and you can toss in any of your favorite veggies. There really are no rules.

Here’s how I make mine!👏

In 2 tablespoons of avocado or olive oil, sauté 2 pounds of cubed grass fed stew meat, four cloves of chopped garlic, and one chopped onion. Season generously with salt and pepper.

When beef is browned, add 32 ounces of beef bone broth and one cup of water.
Also add:
1 can of crushed tomatoes
1 Bay leaf 1 t Italian seasoning 1 t paprika 1/2 t thyme
2-3 Red potatoes, quartered
1 bunch green onions, sliced
1-2 stalks of celery, sliced
1 yellow squash, sliced
1 zucchini squash, sliced
1-2 carrots sliced
1 parsnip sliced
1 cup frozen peas
*optional - 1 cup frozen corn

Bring to a simmer and cook on low heat until meat is tender and potatoes are cooked through about an hour. Season with salt and pepper. As always, this is always better the next day!