Ingredients:

  • 2.25 kg grass-fed beef chuck roast, cut into 1.5-inch cubes
  • 45 ml avocado oil or ghee
  • 10 g sea salt
  • 5 g cracked black pepper
  • 2 large yellow onions, diced
  • 6 cloves garlic, smashed and minced
  • 50 g fresh ginger, peeled and finely grated
  • 15 g ground turmeric
  • 1 bunch fresh thyme, tied with kitchen twine
  • 1.5 L beef bone broth
  • 30 ml apple cider vinegar
  • 700 g carrots, peeled and cut into thick coins
  • 800 g sweet potatoes, peeled and cubed
  • 500 g frozen chopped spinach

Instructions:

  1. Pat the beef cubes completely dry with paper towels to ensure a proper sear. Season with salt and pepper.
  2. Heat avocado oil or ghee in a large heavy-bottomed Dutch oven over medium-high heat. Sear the beef in batches until a dark brown crust forms on all sides. Remove meat and set aside.
  3. In the same pot, reduce heat to medium and add diced onions, sautéing until translucent. Stir in the minced garlic, grated ginger, and turmeric, cooking for 2 minutes until fragrant.
  4. Deglaze the pot with apple cider vinegar, scraping the browned bits (fond) from the bottom with a wooden spoon.
  5. Return the beef to the pot. Add the beef bone broth and the bunch of thyme. Bring to a gentle simmer, then cover and cook on low heat for 3 hours.
  6. Add the carrots and sweet potatoes. Continue to simmer, partially covered, for another 45-60 minutes until the meat is fork-tender and vegetables are cooked through but not mushy.
  7. Remove the thyme bundle. Stir in the frozen spinach during the last 5 minutes of cooking until wilted and incorporated.
  8. Allow to cool slightly before portioning into freezer-safe containers for postpartum meal prep.