1 Lb all natural, grass fed stewing beef
2 T PALEO cooking fat
4 C beef stock
1 C onion, chopped
1 C celery, chopped
3 carrots, peeled and chopped
2 potatoes, peeled and cubed (optional or try using sweet)
1 28oz. can diced tomatoes
½ t fresh rosemary, finely chopped
½ t fresh thyme, finely chopped
Sea salt and freshly ground black pepper to taste
In a large saucepan over a medium-high heat, combine the onions, celery, carrots, potatoes, if using, as well as the cooking fat. Cook for 3 to 5 minutes, stirring constantly.
Add the beef to the saucepan, followed by the tomatoes, beef stock, rosemary and thyme. Season to taste with salt and pepper.
Cover the saucepan and cook for about one hour, allowing the stew to simmer. Stir a few times during the cooking process.
Remove the lid and cook uncovered for about 45 minutes. If the mixture is too thick at the end of the cooking process, you can add a little bit of water or stock.