Hutspot with Beef

Ingredients

• 750 g Beef Stew Meat
• 500 g Carrots
• 300 g Onions
• 500 g Potatoes
• 4 cups Beef Broth (Gluten-Free)
• 2 Bay Leaf
• 1 tsp Thyme
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Olive Oil

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat (about 400°F / 200°C). Add the 2 tablespoons of olive oil and let it heat for about 30 seconds until it shimmers. Add the 750 g of beef stew meat to the hot oil and brown it on all sides. This should take about 5-7 minutes. Once browned, use a slotted spoon to remove the beef from the pot and set it aside on a plate.
2. 2Add the 300 g of onions and the 500 g of carrots to the same pot. Cook, stirring occasionally, until the vegetables have softened, which will take about 5-7 minutes. You will notice they become slightly translucent and less firm.
3. 3Return the browned 750 g of beef stew meat to the pot with the softened onions and carrots. Add the 500 g of potatoes, 4 cups of gluten-free beef broth, 2 bay leaves, 1 teaspoon of thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together to combine.
4. 4Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently. Cook for at least 2 hours, or until the beef is very tender and easily pulls apart with a fork. Check occasionally to ensure it is not sticking and add a splash more beef broth if needed.
5. 5Once the beef is tender, carefully remove and discard the 2 bay leaves from the pot. Stir the stew one last time. Serve the hutspot hot.

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