Paleo Beef Stew
November 26, 2014
Category
Earth Empowering Entrees
Gluten Free Goodness
Non-GMO Nirvana
Soulful Soups
Sugar Free Sensation
Superbly Soy Free
Paleo Beef Stew Recipe which is also
Gluten Free | Organic | Non-GMO | Soy Free
Notes
* Create an extra special result by using portabellas and shitakes.
Ingredients
- 1 lbs cubed stewing beef, salted (grass-fed please)
- 2 slices organic bacon, cut into bite sized pieces
- 1 Tbls butter
- 3 garlic cloves, minced
- 1 ½ cups mushroom stock (Beef stock may also be used)
- ¼ cup arrowroot
- 2 cups red wine
- 2 medium turnips, peeled and cubed into large pieces (approx. 2-inch squares)
- 2 large carrots, sliced into bite sized pieces
- 8 ounces packaged or 1 ½ cups of whole mushrooms*
- 3 Tbls fresh thyme
- 8 ounces pearl onions, fresh or frozen
Instructions
- Add butter to the dutch oven, on medium high heat. Once hot, add bacon and beef. Cook until the beef is browned.
- In the meantime, combine the stock and arrowroot, whisking together until the arrowroot absorbs into the liquid. Set aside.
- Once the beef is browned and the bacon crisp, lower the heat of the dutch oven and add the minced garlic.
- Slowly begin adding the stock/arrowroot mixture, scraping the brown bits. The sauce will immediately begin to thicken.
- Add the red wine, turnip, and carrot. (Note: if you wouldn't drink the wine, don't cook with it!)
- Cover and place in the oven at 300 degrees for 2 hours.
- Add the mushrooms, thyme, and pearl onions. Cook for an additional 30 minutes)
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