Mom’s Beef Stew

Ingredients:
– 1 white onion, chopped
– 3 cloves of garlic, minced
-1 sprig of rosemary
– 1 pound of grass-fed organic beef, cut into cubes
– 6 oz of white wine
-1 cup frozen peas
-1 cup carrots, chopped
– 2 tablespoons of tomato paste
– 2 tablespoons of grass-fed butter
– 3 tablespoons of olive oil
– 5 cups of water
– Salt and pepper to taste

Instructions:
1. Heat the butter and olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.

2. Add the beef cubes to the pot and brown them on all sides. This will help enhance the flavor of the stew. Add salt and pepper to taste.

3. Stir in the tomato paste and add the rosemary sprig. Cook for a minute to coat the beef.

4. Pour in the white wine and let it simmer for a few minutes to cook off the alcohol and deglaze the pot. Add in 3-4 cups of the hot/boiling water.

5. Bring the stew to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 2-3 hours, or until the beef is tender and the flavors have melded together. The longer you cook it, the more tender the beef.

6. Add the peas and carrots around 15-20 minutes before the stew is ready to serve. Add extra hot water as needed. Season with more salt and pepper if desired.

Serve the beef stew hot over rice and enjoy!