Harvest Root Beef Stew

🥩 Ingredients

• 1½–2 lbs. stew beef or chuck, cut into chunks

• 1–2 tbsp lard (the only fat used)

• 1 medium onion, diced

• 3–4 cloves garlic, minced

• 3 carrots, chopped

• 2 celery stalks, sliced

• 3–4 turnips, peeled and cubed

• 1 can (14–15 oz) stewed tomatoes

• 4–5 cups beef broth (or water + bouillon)

• 1 tsp sea salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp dried thyme

• Optional: pinch of paprika or bay leaf

🍲 Method

1. In a heavy pot or Dutch oven, melt the lard over medium heat.

2. Add the beef and brown on all sides. Work in batches if needed—don’t crowd the pot.

3. Remove the beef and set aside.

4. In the same pot, add onion, carrots, celery, and turnips. Sauté 5–7 minutes until softened and fragrant.

5. Stir in the garlic and cook 30 seconds more.

6. Return the beef to the pot.

7. Add stewed tomatoes, broth, salt, pepper, and thyme.

8. Bring to a gentle boil, then reduce to a low simmer.

9. Cover and cook 60–90 minutes, stirring occasionally, until the beef is tender and the broth is rich.

10. Taste and adjust seasoning.

Serve warm and let your body settle into it.

🌿 Benefits

• Deeply nourishing and grounding

• Supports digestion and mineral balance

• Rich in protein and collagen

• Warming for joints and circulation

• Free from seed oils and industrial fats

• Built on traditional, ancestral ingredients

This is food that builds you.

Note: Keep your vegetables cut slightly larger than usual—this helps them hold their shape and texture through the long simmer, giving the stew a heartier, more satisfying bite.