Hearty Homestyle Vegetable Beef Stew

This hearty, old-fashioned vegetable beef stew combines tender chunks of stew meat with a medley of vegetables and hearty potatoes, all simmered in a rich tomato beef broth until tender. It’s a comforting meal perfect for a chilly day!

Ingredients:

• 2 lb stew meat or 2lb pot roast, cubed

• 1 small onion diced

• 2 tablespoon grass-fed butter

• 2 cups Organic mixed vegetables (corn, carrots, green beans and peas)

• 3 large potatoes diced

• 3 ½ cups grass-fed organic beef broth

• 1 tsp Organic beef bullion base

• 14 oz can Organic petite diced tomatoes not drained

• 1 tablespoon Worcestershire sauce

• 2 bay leaves

• salt and pepper to taste

Directions:

Heat butter in a Dutch oven over high heat. Add stew meat and sear so that the outside edges are brown, turning as needed. Add diced onion and saute while searing the beef. Continually stir onions to prevent sticking. Cook for about 3 minutes. Add mixed vegetables, cubed potatoes, diced tomatoes, beef broth, beef bullion, Worcestershire sauce, and bay leaves. Bring to a boil, then reduce to a simmer. Cook for at least 60 minutes or until potatoes are soft all the way through and the meat has the desired tenderness. Add salt and pepper to taste before serving. Remove bay leaves before serving.