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Beef and Parsnip Stew with Marjoram

Jaime Hartman
  • 100 minutes
  • Serves 4 to 6

INGREDIENTS

1 lb

Grassfed beef stew meat

1

Carrot, medium rounds small

1

Celery stalk, medium

2 cloves

Garlic

2

sprigs Marjoram, fresh

1

Onion, medium

3

Parsnips, medium

2

Portobello mushroom caps, stems

2 cups

Beef broth

2 tbsp

Balsamic vinegar

1

Salt and pepper

2 tbsp

Coconut oil