Classic Beef Stew with Potatoes and Peas

• 82
  2 lb grass-fed beef stew meat, cut into 1-inch pieces

  Grass-Fed Stew Meat, 1 lb Package82$13.99Buy from Leipers Creek Farm
• 1 1/2 tsp fine sea salt, divided
• 1/2 tsp ground black pepper, divided
• 83
  4 tbsp organic cassava flour

  Lotus Cassava Flour Organic 660g83$10.00Buy from Australian Organic Products
• 97
  2 tbsp avocado oil, divided

  Avocado Oil97$49.00Buy from Casa Ayla
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 84
  1 tsp organic thyme

  Organic Thyme Whole84$28.47Buy from Spicely Organics
• 92
  3 tbsp organic tomato paste

  Bionaturae, Organic Tomato Paste, 7 oz (200 g)92$3.29Buy from Vitacost
• 86
  5 cups beef broth

  Organic Halal Beef Broth86$13.99Buy from One Stop Halal
• 84
  1 1/2 lb gold potatoes, scrubbed and cut into 1-inch chunks

  Organic Gold Potato - 1.5LB84$2.49Buy from Mill Valley Market

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Pat the grass-fed beef stew meat thoroughly dry with paper towels. Season with 1 teaspoon salt and 1/4 teaspoon black pepper, then sprinkle the organic cassava flour evenly over the beef cubes and toss until lightly coated.

2. 2

   Heat 1 tablespoon avocado oil in a large Dutch oven over medium-high heat. Add the beef in an uncrowded single layer and sear without moving for 3 to 4 minutes per side until deeply browned, about 8 minutes total. Transfer the browned beef to a plate.

3. 3

   Lower the heat to medium and add the remaining 1 tablespoon avocado oil to the pot. Stir in the minced garlic, organic thyme, and organic tomato paste, sautéing for 2 minutes until fragrant and the paste turns a deep brick-red.

4. 4

   Pour in the beef broth, scraping the bottom of the Dutch oven with a wooden spoon to release all caramelized bits. Return the browned beef and any accumulated juices to the pot, bring to a boil, then reduce heat to low, cover tightly, and simmer gently for 50 minutes until meat is tender.

5. 5

   Add the cut gold potatoes to the stew and stir well to submerge them into the liquid. Cover and continue simmering over low heat for 20 minutes, until the potatoes are easily pierced with a fork and the gravy is velvety and smooth.

6. 6

   Uncover and simmer for an additional 5 minutes to reduce the sauce slightly to your preferred thickness. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, remove from heat, and let rest 5 minutes before serving.