This beef stew is hearty and warming, and it pairs perfectly with Cauliflower Mash
5 tablespoons avocado oil
1 medium onion, cut into wedges about ¾ inch thick
2 celery stalks, sliced ¾ inch thick
1 leek, trimmed and sliced ¾ inch thick
2¾ pounds boneless beef stew meat or chuck roast, cut into 1-inch cubes
3 tablespoons tomato paste
1 bay leaf
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon ground black pepper
⅔ cup beef broth
1½ cups frozen cut green beans
1.Rub the sides and bottom of the stoneware with 1 tablespoon of the oil. Place the onion, celery, and leek in the slow cooker.
2.Heat about 2 tablespoons of the oil in a large skillet over medium-high heat. Add about half of the beef and cook until brown, 4 to 6 minutes. Place the browned meat in the slow cooker. Repeat with the remaining 2 tablespoons oil and the remaining beef.
3.Add the bay leaf, thyme, salt, pepper, and broth. Cover and cook on Low for 6 to 8 hours.
4.Remove and discard the bay leaf. Stir in the green beans. Cover and cook on High for 30 to 60 minutes or until the beans are done.
★ TIP: To avoid storing and trying to use partial cans of tomato paste, look for tubes of tomato paste. They are stocked by the canned tomato products in most supermarkets. Use what you need, then cap and store in the refrigerator for up to about 45 days.
PER SERVING: 616 CALORIES ★ FAT: 47 G (69%) ★ NET CARBS 7 G (4%) ★ PROTEIN 41 G (27%)
