Paleo Beef Stew Recipe
There comes a point when a girl just has to venture out and try new methods of cooking. I get so tired of the same old thing over and over again. I wanted to find a new spin on an old favorite: beef stew.
It always surprises me how inspiration can come from the most unlikely places. My dear hubby is seriously fascinated by French cooking, and has read many of Julia Child's recipes from her famous cookbook, Mastering The Art of French Cooking. And it inspired an idea for me. What if I took some of the French cooking techniques, married them to paleo ingredients, and saw what it birthed? The answer was simply decadent. I had no idea something made from healthy food could be so rich and full of flavor. I was aiming for a yummy Paleo Beef Stew, and I got a whole lot of "oh my word!"
I am sure a serious chief could find a thousand ways to perfect this dish even more, but I am quiet content with the outcome. While it took about an hour to get it into the oven, the taste was worth every minute spent. It is not much more complicated then a traditional beef stew. So, yay to French cooking techniques and unlikely inspiration!
Here is my recipe. And if you find a way to improve it, I think you are morally obligated to share. Enjoy! :)
6 oz. nitrate free bacon (about half a package)
1 tbsp. coconut oil
1 tbsp. grass fed butter (Kerrygold is our favorite)
1 beef roast (about 3 lbs.), cut into 2x2 inch cubes
1 onion, sliced
2 stalks celery, sliced
3 carrots, sliced
3 large sweet potatoes, cut into 1 in. chunks
1 tsp. salt
1 tsp. pepper
4 tbsp. almond meal or almond flour
3 c. of a full bodied, young red wine (We used a cheap Pinot Noir from Trader Joe's)
1 c. beef stock
1 tbsp. organic tomato paste
1 tbsp. chopped garlic
2 bay leaves
1 spring of fresh rosemary
- Cut bacon into match sticks. I used kitchen scissors to simply cut the pre-sliced bacon into strips. Simmer bacon for 10 minutes in 1.5 quarts water. Drain and dry. Preheat oven to 450 degrees.
- Sauté the bacon in the coconut oil over moderate heat for 2-4 minutes until lightly browned. Remove to a side dish with a slotted spoon.
- Add butter to pan at medium-high heat. Dry beef chunks with paper towels and sauté to brown all sides. Fit as many chunks as you can in the pan and repeat until all meat has been browned. Add it to the bacon.
- In the same pan, brown the onion, garlic, carrots, and celery.
- Place beef and bacon in the casserole baking dish and toss with salt and pepper. Then sprinkle with almond meal or almond flour to lightly coat all sides of the beef. Set casserole uncovered in the middle of the oven for 4 minutes. Turn meat and then cook for another 4 minutes. Remove the casserole and turn oven down to 325 degrees.
- Stir in the wine, and beef stock to cover the meat. Add the tomato paste, the bay leaves, and rosemary. Add the sautéed veggies (onion, garlic, carrots, and celery), and then add the chunks of the sweet potatoes. Bring to simmer on top of the stove. Then cover and set in lower third of oven. Regulate heat so liquid simmers slowly for about 3 hours. The meat is done when a fork pierces it easily. During this time you will be tortured by the amazing smell.
- Enjoy! (I may have added a dash more salt and pepper on mine.)