Friday, January 17, 2014

Paleo Braised Beef Stew


This recipe was just what the doctor ordered. I'm feeling rundown and wanted a dinner that would be both comforting and easy to make.

I adapted this from a Cooking Light recipe that I had saved because it was one of very few beef stew recipes I've found that doesn't include white potatoes. While I opted to make it in the oven, the original recipe also suggested you can transfer it to a crock pot and cook for 5 hours on high.

Paleo Braised Beef Stew
adapted from Cooking Light

1 tbs. olive oil
12 minced garlic cloves
(2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tbs.tomato paste
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
Dash of ground cloves
(14.5-ounce) can organic diced tomatoes, undrained
bay leaf
Chopped fresh thyme (optional)

Preheat oven to 300°.

Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 tsp. salt and 1/4 tsp. black pepper.

Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 tsp. salt, remaining 1/4 tsp. pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.

Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Garnish with chopped fresh thyme, if desired.

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