Paleo Beef Stew | Ann Shippy MD
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Paleo Beef Stew

I use canned food (like tomatoes) only very sparingly due to BPA linings, but I understand that for convenience at times it can be helpful. Fresh is best! Make sure to use organic vegetables as much as possible, and if rainbow carrots are not available, regular carrots are an easy substitute. Enjoy and be cozy!

INGREDIENTS

  • 1 lb chuck roast, cut into cubes
  • 1 tbsp avocado oil (or other high-heat oil)
  • 2 garlic cloves, minced
  • ½ cup red wine (dry)
  • 1 quart beef broth
  • 5-6 rainbow carrots, peeled and sliced
  • 1 bag pearl onions, frozen
  • 1- 14.4 oz can diced peeled tomatoes
  • 3 stalks celery, sliced
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • Fresh parsley, chopped
  • Sea salt, to taste

INSTRUCTIONS

In a large pot over medium heat add oil and cook cubed beef until brown on all sides. Remove from pot with a large spoon and set aside. Add minced garlic and saute until fragrant. Stir in red wine and bring to a simmer. Pour in broth then add carrots, onions, tomatoes, celery and beef. Sprinkle in seasonings and add bay leaf. Bring to a boil and then reduce heat to a simmer. Cover pot and allow to simmer on low heat for 3 hours. Serve in bowls and top with parsley and sea salt.

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