Monday, October 14, 2013

Paleo Beef Stew


The kids had a three day weekend, so we took full advantage of the extra time and gorgeous weather to get in a lot of classic New England fall fun. By this afternoon everyone was beat: perfect time to chill at home and make some slow-cooking beef stew.

The caveman insists that any respectable beef stew should include potatoes. I of course disagree, but roasted up some diced sweet potato separately to stir into the stew for those who wanted it. I really liked the flavors of this one, which I adapted from a Food Network recipe I'd cut out a few years back.

For worcestershire sauce I use a gluten-free and organic one from Whole Foods (the brand is Wan Ja Shan). It does contain gluten-free tamari so is not strictly paleo, but since it's only 1 tbs. for the entire stew I'm okay with that. If you choose to omit it I would suggest subbing in the same amount of coconut aminos.


Paleo Beef Stew

2 lbs. stew meat, cut into chunks
2 tbs. olive or coconut oil
2 bay leaves
1 tbs. gluten-free worcestershire sauce
2 garlic cloves
2 cups water
1 tsp. palm sugar or stevia
1 tsp. salt
1/2 tsp. paprika
pinch of cloves or allspice
1/2 tsp. black pepper
1 large onion, cut into chunks
3 sliced carrots
3 chopped celery stalks
2 tbs. arrowroot or tapioca starch

Heat oil in a large pot over medium heat. Brown meat on all sides, then add bay leaves through onion to pot. Stir to coat meat, then lower heat and simmer for 1 1/2 hours.

Remove bay leaves and garlic. Add carrots and celery. Cover and cook 30-40 minutes more. To thicken gravy, remove 2 cups of the hot stew liquid. In a separate bowl, combine 1/4 cup water with starch and stir until smooth. Mix this with a little hot stew liquid and return to pot.

Stir and cook until bubbly and thickened to your liking.

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