Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 6 cups low-sodium beef bone broth
  • 3 large carrots, sliced into rounds
  • 2 ribs celery, sliced
  • 1 lb Yukon Gold potatoes, cubed
  • 14.5 oz can fire-roasted diced tomatoes
  • 1.5 cups string beans, trimmed and cut into 1-inch pieces
  • 1 cup frozen sweet corn
  • 2 dried bay leaves
  • 1 tsp dried thyme
  • 0.5 cup fresh Italian parsley, chopped

Instructions:

  1. Pat the beef chuck cubes dry with paper towels and season with sea salt and black pepper.
  2. Heat avocado oil in a heavy-bottomed Dutch oven over medium-high heat. Sear the beef in batches until a deep brown crust forms on all sides, then remove and set aside.
  3. In the same pot, add the diced onion. Sauté for 5-7 minutes until the onions are translucent.
  4. Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep rust color.
  5. Deglaze the pot with a splash of beef broth, scraping up the browned bits (fond) from the bottom. Add the remaining broth, Worcestershire sauce, seared beef, bay leaves, and dried thyme.
  6. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes or until the beef is fork-tender.
  7. Add the cubed potatoes and fire-roasted tomatoes. Simmer for an additional 20 minutes.
  8. Stir in the string beans and frozen corn. Cook for 10 more minutes until all vegetables are tender.
  9. Remove bay leaves, stir in fresh parsley, and adjust seasoning to taste before serving.