Great Grandma Diet 👵🏼 classic beef stew Serves 6 Ingredients 2 lb grass-fed beef chuck roast, cut into chunks 2 tbsp beef tallow 1 1/2tsp sea salt, plus more to taste 1/2tsp black pepper 1 large yellow onion, diced 4 garlic cloves, minced 4 medium carrots, cut into thick rounds 1 1/2 lb Yukon Gold or yellow baby potatoes, halved or quartered 2 tbsp tomato paste 4 cups beef bone broth 1 cup dry red wine (optional - sub another cup of broth) 1 tbsp Worcestershire sauce 2 sprigs fresh rosemary 4 sprigs fresh thyme 2 bay leaves 1 tsp smoked paprika 1–2 tbsp arrowroot starch (recommended for thickening) Fresh parsley, for serving Directions Pat the beef dry and season with 1 tsp salt and black pepper. Heat the tallow in a Dutch oven over medium-high heat and sear the beef in batches until nicely browned. Remove and set aside Reduce the heat to medium. Add the onion and cook for 4–5 minutes. Add the garlic and cook for another minute, then stir in the tomato paste and cook for 1–2 minutes Pour in the red wine and scrape up all the browned bits from the bottom of the pot. Add the bone broth, Worcestershire sauce, smoked paprika, remaining 1/2 tsp salt, rosemary, thyme, and bay leaves. Return the beef and any juices to the pot Bring to a gentle simmer, cover, reduce the heat to low, and cook for about 1 1/2- 2 hours, or until the beef begins to become tender Add the carrots and potatoes. Cover and continue simmering for another 40–50 minutes, until the beef is fall-apart tender and the vegetables are cooked through For a thicker stew, mix 1 tbsp arrowroot starch with 2 tbsp cold water. Stir into the simmering stew and cook uncovered for 3–5 minutes. Repeat with another tablespoon if you want it even thicker #antiinflammatory #holistichealing #healthyrecipe — TikTok @caroline__mchugh