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Beef and Vegetable Stew Recipe



1.5 to 2 pounds of beef
3 medium size potatoes
1/2 green cabbage
3 medium carrots
3 yellow onions
1 small package of mushrooms
Broth (~ 1 carton)
Tomato sauce (~ 1 cup)
Sea salt and pepper
2-3 organic bouillon cubes (optional)


1. Heat the broth and tomato sauce in a crock-pot or large soup pot over medium heat.

2. Chop all vegetables into bite-size pieces and add to pot.

3. Season beef with sea salt, then sear both sides in grass-fed butter or quality cooking oil, no more than 2-3 minutes per side. Let seared beef rest on a plate for 5-10 minutes, then cut into bite-size pieces and add to pot.

4. Add 2-3 organic bouillon cubes if desired, plus a generous amount of freshly cracked black pepper. Add boiled water to ensure that all ingredients are just covered in liquid. Allow ingredients to cook slowly in pot for 8 hours - medium to high setting in a crock-pot or a low simmer in a regular pot on a stovetop.

Enjoy this highly nourishing beef and vegetable stew!


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