Easy Back-To-School Weeknight Meals With Organic, 100% Grass-Fed Beef

Name: Easy Back-To-School Weeknight Meals With Organic, 100% Grass-Fed Beef
Yield: 4-6
Ingredients: 1 lb Verde Farms Stew Meat; 2 tbsp olive oil; 1 onion, chopped; 3 carrots, sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 3 cups beef broth; 2 potatoes, diced; 1 tsp dried thyme; 1 tsp dried rosemary

Slices & Stews

Stovetop

Easy Back-To-School Weeknight Meals With Organic, 100% Grass-Fed Beef recipe

This hearty beef stew with veggies uses Verde Farms stew meat for a simple, cozy dinner built for cooler nights and family meals...

PREP TIME

COOK TIME

YIELD

4-6

Ingredients

1 lb Verde Farms Stew Meat

2 tbsp olive oil

1 onion, chopped

3 carrots, sliced

2 celery stalks, sliced

3 cloves garlic, minced

3 cups beef broth

2 potatoes, diced

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

1 tbsp Worcestershire sauce

Salt and pepper to taste

Fresh parsley, chopped (optional)

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Instructions

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the stew meat, season with salt and pepper, and brown on all sides. Remove and set aside.
In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Stir in the garlic and cook for another minute.
Return the beef to the pot, then add the potatoes, beef broth, thyme, rosemary, bay leaf, and Worcestershire sauce. Bring to a boil.
Reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
Remove the bay leaf, adjust seasoning as needed, and garnish with fresh parsley before serving.