Beef Stew

prep time: 15 minutes cook time: 1 hour 40 minutes yield: 8 servings

1 (1-pound) boneless beef roast
Fine sea salt and ground black pepper
3 tablespoons MCT oil or bacon fat
½ head (2 cups) cauliflower, cut into 1-inch pieces
2 cups button mushrooms, sliced in half
1 cup diced onions
2 large stalks celery, cut into ¼-inch pieces
3 cloves garlic, minced, or 1 head roasted garlic,
cloves squeezed from the head
4 cups beef bone broth, homemade (here) or store-
bought
1 (28-ounce) can diced tomatoes, or 2 fresh tomatoes,
diced
½ teaspoon dried rosemary, or 1 teaspoon fresh
rosemary, finely chopped
½ teaspoon dried thyme, or 1 teaspoon fresh thyme,
finely chopped

1. Pat the roast dry with a paper towel and cut it into
   1-inch pieces. Season the meat on all sides with salt and
   pepper. Place the MCT oil in a Dutch oven over
   medium-high heat. When hot, sear the beef chunks in
   the oil until they are golden brown on all sides, about 3