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Ingredients
  • 1 ¼ pound trimmed beef chuck roast, cubed (1 inch)
  • 8 ounces whole mushrooms, quartered
  • 6 ounces celery root, peeled and cubed into ¾ inch pieces (or sub turnips or radishes)
  • 4 ounces pearl onions, trimmed and peeled (or regular onion, large dice)
  • 2 to 3 ribs celery, sliced
  • 3 ounces carrot, roll-cut (or sliced)
  • 2 cloves garlic, sliced
  • 2 tbsp tomato paste
  • 2 tbsp olive oil, avocado oil, or bacon grease
  • 5 cups beef broth (I used Kettle and Fire bone broth)
  • 1 large bay leaf
  • ½ tsp dried thyme
  • salt and pepper to taste
Steps
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