2 Tbsp. Olive Oil
600 g Lean Stewing Beef
1 Large Yellow Onion, finely chopped
5 Cloves Garlic, minced
3 Celery Ribs, chopped
2 Large Carrots, peeled and chopped into large pieces
2 Tbsp. Balsamic Vinegar
1 796 ml (28 fl. oz.) can Diced Tomatoes
1 Tbsp. Tomato Paste
1 1/2 c. Bones & Marrow Bare Bones Broth
2 Tbsp. Italian Seasoning
1/2 tsp. Onion Powder
1 540 ml can of Butter Beans (lima beans) or Cannellini Beans (navy beans), drained and rinsed
8 Cremini Mushrooms, sliced
1 1/2 Tbsp. Cornstarch
Salt and Black Pepper to season
Fresh Parsley, chopped, to garnish
Heat 1 Tbsp. of the Olive Oil in a deep pot over medium high heat.
Season the Beef with Salt and Black Pepper. Sear Beef in pot until lightly browned all over. Remove Beef from the pot and set aside.
Add remaining Tbsp. of Olive Oil to the pot, then add the Onion, Garlic, Celery and Carrot and sauté for 3-4 minutes to soften.
Stir in Balsamic Vinegar and a splash of the Bone Broth to deglaze the pan. Ensure you scrape up any brown bits on the bottom.
Add the Beef and its juices back into the pot, then stir in the Diced Tomatoes, Tomato Paste, Bone Broth and Italian Seasoning.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1 hour 15 minutes.
Stir in the Beans and Sliced Mushrooms. Cover and continue simmering for another 30 minutes.
Mix the Cornstarch with a little water to make a slurry, then add this into the stew, stirring until thickened.
Taste and season with Salt and Pepper as needed. Serve with fresh chopped Parsley sprinkled over top.