Beef and Vegetable Stew

Ingredients:

• 1 lb beef stew meat (cubed)
• 2 tbsp olive oil or avocado oil
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 2 medium carrots (sliced)
• 2 celery stalks (sliced)
• 1 cup potatoes (cubed) or sweet potatoes for a twist
• 1 cup butternut squash (cubed, optional)
• 1 cup green beans (cut into 1-inch pieces)
• 1 ½ cups beef broth (or water with bouillon cube)
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ½ tsp ground black pepper (or to taste)
• ½ tsp salt (or to taste)
• 1 bay leaf
• 1 tsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)

Instructions:

1. Sear the Beef: Preheat the Nutristahl 3QT over medium heat. Add olive oil, then sear the beef cubes in batches until browned on all sides. Remove the beef and set aside.

2. Sauté the Aromatics: Add diced onion and minced garlic to the pot. Sauté for 2–3 minutes until fragrant and slightly translucent.

3. Add Vegetables: Stir in carrots, celery, potatoes, and butternut squash. Cook for another 2–3 minutes to coat the vegetables in the flavorful juices.

4. Combine Ingredients: Return the beef to the pot. Stir in beef broth, tomato paste, Worcestershire sauce, smoked paprika, thyme, black pepper, salt, and the bay leaf.

5. Cook: Cover the pot with the Nutristahl lid and set the heat to low. Let it simmer for 35–40 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.

6. Thicken (Optional): If you prefer a thicker stew, stir in the cornstarch slurry in the last 5 minutes of cooking, and simmer until the desired consistency is reached.

7. Serve: Remove the bay leaf before serving. Pair with crusty bread or over rice for a complete meal.