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Beef and Root Vegetable Stew

Julia
  • 70 minutes
  • Serves

INGREDIENTS

2

lbs Beef stew meat

1

Bay leaf

3

Carrots

3

stalks Celery

4 cloves

Garlic

1

Navel orange, large

1 1/2 cups

Peas, frozen

3

sprigs Thyme

1

Yellow onion, large

2 cups

Beef broth

1

16- ounce can Tomato paste

1

Cinnamon stick

1 tsp

Kosher salt

2 cups

Red wine

1

Large yucca root (cooked)