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Tender Beef Stew with Potatoes and Carrots

Ester Perez
  • 188 minutes
  • Serves 6 to 8

INGREDIENTS

1

cut into cubes 1.75 lbs flank steak

1 tbsp

Avocado oil or bacon fat

2

Bay leaves

2

Carrots

4

Garlic cloves

1 tsp

Garlic powder

2 cups

Green beans

1

Onion, medium

2 tsp

Onion powder

2

Russet potatoes

2 cans

Tomatoes w/green chilis, fire roasted

1 qt

Chicken or beef stock

2 tsp

Paprika, ground

1

Salt & pepper

1 tsp

Cumin, ground

2 tbsp

Tamari or coconut aminos, gluten free