Tarragon Beef Stew

By erinstargirl

This is a warm, comforting stew - perfect for chilly days!

Ingredients

• 1 lb. grass finished beef stew meat, seasoned with Real salt or Himalayan sea salt
• 1 TB fat of choice {lard, tallow, or rendered bacon fat work especially well}
• 1 organic yellow onion, chopped
• 1 1/2 cups bone broth
• 2 organic carrots, peeled and sliced
• 1 large organic sweet potato, chopped
• 1 tsp Real salt or Himalayan sea salt
• 2 TB organic tarragon, chopped {or 2 tsp dry}
• 1 TB organic rosemary, chopped {or 1 tsp dry}
• 1 TB organic thyme, chopped {or 1 tsp dry}

Preparation

Step 1

Heat fat of choice in the bottom of a large cast iron dutch oven over medium-high heat.
Work in batches to not over crowd the pan, sear stew meat for five minutes before flipping. Continue browning all sides and set aside on a plate.
Once all meat is seared, sauté the onion for ten minutes, until translucent.
Return the meat, add broth, bring to a simmer. Reduce heat, cover, and let mixture simmer 60-90 minutes.
Add carrots, sweet potatoes, herbs and salt. Stir to combine, cover, and let simmer another 30 minutes.
Check seasoning before serving.