- 2 lbs Stew Meat
- 3 cups Beef Stock
- 4 oz Tomato Paste (organic)
- 2 tbsp Coconut oil
- 1 tbsp Butter
- 1 medium Onion, diced
- 1 tbsp garlic, minced
- 2 tsp Worcestershire
- 1 tsp Fish sauce
- 1 tsp Soy Sauce (organic)
- Pinch salt Himalayan
- Pinch pepper Organic
Dice onion, mince garlic, measure out the tomato paste, and cut stew meat into about 1″ cubes.
In a pan, heat 2 tbsp coconut oil. Once it’s hot, add the butter.
Let the butter sizzle for about 20 seconds, then add the beef. Don’t overcrowd your pan.
Cook the beef well on all sides until it’s deeply browned. Remove and continue cooking until all the beef is cooked. Remove from pan.
With the leftover fat in the pan, add the onions and garlic. Let their juices de-glaze the stuck on bits.
Once the onions are cooked, add the tomato paste and cook the onions for about a minute.
Add the rest of the ingredients, including the beef and its juices.
Bring this to a direct boil, then turn to low and simmer for 2 hours.
After 2 hours, remove the lid and simmer for 30-45 minutes for the sauce to reduce.