INGREDIENTS

2 Pounds Stew Beef- Cubed

2 Pounds Dutch Baby Potatoes- Quartered

8 Cups Beef Broth

2 Tablespoons Tomato Paste

2 Tablespoons Tapioca Flour 

2 Cups Large Carrots - Chopped

1 Large Garlic Cloves- Diced

1 Large Onion- Chopped

1 Tbsp Fresh Rosemary - Chopped

2 Tablespoons Fresh Parsley- Chopped
2 Tablespoons Dried Thyme-chopped 

1 Large Garlic Cloves- Diced

2 Bay Leaves

2 Tablespoons Ghee
1/4 Cup Olive Oil

3 Tablespoons Ghee
1/2 Cup Water

Salt + Pepper

STEPS

Heat 2 tbsp ghee + olive oil in heavy pot over medium-high heat. 

Season beef with salt + pepper, add to pan + sauté until brown on all sides, about 5 minutes. Add garlic + sauté 1 minute. 

Lower heat to simmer, add tapioca flour and whisk until roux is formed, about 3-4 minutes.

Add beef stock, water, salt + pepper, tomato paste, thyme, rosemary + bay leaves. Stir well. Reduce heat to medium-low, cover and simmer for 1 hour, stirring occasionally.

Meanwhile, melt remaining ghee in another large pot over medium heat. Add potatoes, onion and carrots. Sauté until golden, about 15 minutes.

Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 30 minutes. Add more water or broth if necessary.

Sprinkle with parsley and serve.