This hearty meal with delicious herbs will give your body all the goodness is requires for active living…an excellent go to for all the family. This dish gives you excellent source of protein, fibre and antioxidants!

INGREDIENTS

1 pound of Grass-fed trimmed beef, cubed

250g Chestnut mushrooms

100g Celery root, peeled and cubed

75g Onions, trimmed and peeled

100g Carrots, sliced or diced

2 Cloves of garlic

2 TBS tomato puree

2 TBS Olive oil

5 Cups of beef or vegetable broth

1 Large bay leaf

1/2 TSP Dried thyme

Salt and pepper to taste

Optional flavourings : Marjoram, oregano, juniper berries, clove, orange peel, red wine, balsamic vinegar

METHOD

Trim any excess fat off of the beef joint and cut into 1-inch cubes. Thoroughly mix two teaspoons of olive oil into the beef.

Place a heavy bottomed pot on the stove over medium heat. When hot, add the rest of the oil and add the mushrooms sliced and let them cook for two minutes. Remove the mushrooms from the pot and add them to the other vegetables.

Once the beef is brown, place all of the beef into the pot and stir in the bay leaf, thyme, and tomato paste making sure to coat the beef. Let it cook for less than a minute, then slowly add 1 cup of broth. Add the rest of the broth and bring the stew up to a simmer. Cover and reduce the heat to low-ish and simmer gently for 1 1/2 hours. 

Insert a fork into a piece of meat to check for tenderness, it should meet little to no resistence. If tough, let it cook another 20 minutes. When tender, add the vegetables and turn up the heat until it simmers. Turn down the heat and simmer uncovered for 40 minutes to an hour or until the vegetables and meat are tender. Add salt and pepper to taste along with any desired garnishes.