Paleo Beef Stew
We love beef stew, but I’ve always loaded mine up with potatoes which leave me feeling overly full. I’m trying to eat fewer starches nowadays and moving towards more of a paleo-style diet (I hate trendy labels, but that is the easiest way I know of to describe the way I want to eat) so I thought I’d change up my recipe a bit to be more paleo-friendly.
This Paleo Beef Stew is a recipe I adapted from a couple that I found online, and we love it so much I’ve already made it twice. My kids beg for the “beef stew with mushrooms” now. SCORE!
I start with a 2-3 pound chuck roast and cut it into cubes. You can buy stew beef, but I find that the pieces are often different sizes and sometimes cut too small. You’re better off with cubes that are about the same size so they cook evenly. I brown them in a stock pot over medium-high heat in bacon fat or lard. Once they are nicely browned on all sides, I pour a quart of hot water into the pot along with a quart of beef stock and a cup of dry red wine and a teaspoon of sea salt, bring it all to a boil, and then cover and reduce to a simmer for 2 hours. This makes it all tender and happy, and the house smells delicious. Yum, yum, yum.
Then I add chopped 4-5 carrots (depending on how big they are) and an 8-oz container of button mushrooms to the pot. I get these at Wegmans, but if you can’t find them, cremini mushrooms will do. I’m not even sure what the difference is, but these are just the perfect size.
I also like to chop up an onion. Bring the pot back to a boil and simmer until they are done, about 30 minutes.
Finally, for a finishing touch, I mix 2 TBSP butter or ghee with 2 TBSP coconut flour until they make a paste and whisk that into the stew.
This thickens it a bit and adds a savory flavor that is the perfect finishing touch!
Then all you need to do is plate it up and serve! This Paleo Beef Stew is a recipe is sure to be a part of your regular recipe rotation!
- 2-3 pound chuck roast, cut into cubes
- 4 cups water
- 1 quart box beef stock
- 1 cup dry red wine such as cabernet sauvignon
- 4-6 carrots, sliced
- 8 oz button mushrooms
- 1 onion, chopped
- salt and pepper to taste
- In large stock pot, brown beef cubes in lard or bacon fat over medium-high heat until evenly browned.
- Add 4 cups water, 1 tsp salt, 1/2 tsp pepper, beef stock and red wine; bring to a boil.
- Reduce heat to low, cover and simmer 2 hours.
- Add carrots, mushrooms and onion to the pot; bring to a boil.
- Reduce heat to low, cover and simmer 30 minutes or until carrots are tender.
- In a small bowl, blend 2 TBSP butter or ghee and 2 TBSP coconut flour into a paste.
- Whisk into the stew and simmer 2-3 more minutes until it’s nice and thick.
- Serve with a side salad.