Cave Beef Stew

This is the stew we make when the weather turns. Beef chuck is seared hard in avocado oil, then braised for hours with carrots, celery, onion and garlic, a spoon of tomato paste, beef bone broth, and fresh thyme and rosemary. The beef goes fork tender and the broth cooks down into a rich sauce all on its own. There is no flour and no corn starch in the pot.

We serve it over a smooth gold potato mash made with extra virgin olive oil instead of butter and cream, so the whole bowl is dairy free and gluten free.

What is in each bowl:

• 12 oz Cave Beef Stew (about 6 oz braised beef and 6 oz carrots, celery, onion and sauce)
• 6 oz gold potato mash

Reheat covered, stirring once halfway. Add a spoon of water if the sauce has set in the fridge.

Ingredients: Beef Chuck, Yukon Gold Potatoes, Carrots, Celery, Onion, Beef Bone Broth, Tomato Paste, Extra Virgin Olive Oil, Avocado Oil, Garlic, Thyme, Rosemary, Bay Leaf, Chives, Parsley, Sea Salt, Black Pepper.

Allergens: None of the major 9. Gluten-Free, Dairy-Free.

Approximate nutrition (per bowl, estimated from the recipe, not a Nutrition Facts panel): 590 calories | 46g protein | 42g carbs | 27g fat | 5g fiber