Beef Stew Skillet

This hearty, one pot dish is perfect for a weekday dinner on a cold night or meal prep.

Whole30 and Paleo friendly!

5 servings

Macros per serving: 400 cal / 12g fat / 40g carbs / 7g fiber / 36g protein

You need:

• 1.5 lb ground beef

• .5 tbsp avocado oil

• 1/2 onion, chopped

• 4 cloves garlic, minced

• 1 cup chopped celery

• 1/2 lb carrots, cut in bite sized pieces

• 1.5 lb potatoes, cut in bite sized pieces 

• 1/4 cup mustard

• 1/4 cup balsamic vinegar 

• 1/4 cup tomato paste

• 1 tsp rosemary 

• 1 tsp thyme

• 2-3 cups beef broth

• 1.5 cup frozen peas

Step by step:

1. Brown the ground beef in a large skillet on medium heat. Remove from the skillet to a separate bowl.

2. Add the cooking oil and onion to the same skillet. Cook for about 5 minutes, then add the garlic and celery. Cook for a few more minutes, until fragrant.

3. Add the remaining ingredients, except for the frozen peas, and add the beef back in.

4. Let come to a boil, then reduce to a simmer and cover. Let cook for about 20-30 minutes, stirring occasionally, until the carrots and potatoes are fork tender.

5. Add in the frozen peas and cook for 10 more minutes, uncovered. Salt to taste.