Beef Stew


3 cups bone broth, see recipe on website
2 tbsp. olive oil
2 lb. beef stew meat, cut into 1-in. cubes
4 onions, sliced
8 garlic cloves, grated
1 cup pureed tomatoes
1 tbsp. dried oregano
1/2 cup olives, pitted and halved (optional)
3 large carrots, cubed
Zest and juice of 1 lemon
1 bunch parsley, chopped
Sea salt, to taste
Ground pepper to taste

1. Preheat oven to 350 degrees
2. Pour oil into a pot. Heat oil over medium heat. Brown beef in batches. Once browned transfer each batch to a plate.
3. Toss the onions and garlic in the pot and sauté until tender
4. Return browned beef to the pot. Stir in the tomato puree, oregano & bone broth
5. Place the covered pot in the oven and cook for 60 minutes or until meat is tender
6. Before serving, stir in capers, olives, lemon juice & zest, parsley, salt and pepper to taste.

Smell, taste, enjoy. Be mindful of the food you eat.