Recipe by Doug DiPasquale, Holistic Nutritionist.
This stew is rich in natural gelatin from the stock which aids in digestion in the absence of enzymes* from raw food.
ingredients
directions
Heat a large pot on the stove on medium-high heat. Season the beef with salt and pepper. When hot, brown the beef chunks in the olive oil. Once all sides of the beef are richly browned, remove from the pan and set aside.
Add the onion to the pan, allowing it to brown. Add garlic and tomato paste, stirring well to coat. Once tomato paste has been cooking for a few minutes, add in the wine to deglaze. With a wooden spoon, scrape the browned bits that have stuck to the bottom of the pan, dissolving them in the wine. Let wine reduce for a few minutes.
Add beef back to the pot with the stock and let simmer. Add rosemary and thyme and a pinch of salt and pepper. Allow beef to stew for 1 1/2 to 2 hours, checking regularly to see if it has become tender.
Once tender, add carrot, celery and parsnip. Allow vegetables to cook for 20 minutes or so, checking tenderness. Once tender, stew is ready to serve. Adjust seasoning if necessary.
Enjoy.