This Paleo Beef Stew has fresh herbs and vegetables in a mushroom and red wine sauce. I love to make this stew when the weather gets cold and its really easy to make – you just throw everything together and forget it. And it tastes great…like you tried harder than you really did…which is always fun.
Well, its cold again. I find this year to be the worst year for scraping my windshield than any other to date in Florida (and I’ve been here for 4.5 years). Now, I know that it seems silly to complain, but your body really gets accustomed to the warmth. So even though I love snuggling with Angel and watching a movie, I am finding myself missing the sun. But if you are like me and the summer is quite a ways away…and what you need is something to warm your home and family, I think you will really enjoy this recipe.
Recipe: Paleo Beef Stew
- 2 lbs Stew Beef
- Coarse Sea Salt and Black Pepper (to taste)
- Paleo Adobo Seasoning
- 2 Tbs Pork Fat
- 6 Boiler Onions
- 2 Garlic cloves
- 5 cups Beef Broth
- 1 cup Dry Red Wine*
- 1 Tbsp Balsamic Vinegar
- 1 tsp Maple Syrup
- 2 Bay Leaves
- 3 sprigs fresh Thyme
- 1 Tbsp dried Herbs de Provence
- 2 fresh Basil leaves
- 2 Carrots
- 2 Celery Stalks
- 6 White Button Mushrooms
- 1 Vine Ripe Tomato
- Optional: ½ Tbsp Arrowroot Powder + 1/8 cup Water
- *If you don’t partake in wine, even though the alcohol will cook out, you can use water or chicken stock here instead.
- Peel the boiler onions and remove the ends. Cut them in half and set them aside. Peel and crush the garlic and set it aside as well.
- If you use a cut of beef that isn’t already cubed, you’ll want to cube the beef into large, 2” chunks. Lightly dust the beef on all sides in the black pepper and Paleo Adobo Seasoning.
- Heat the olive oil in a large stockpot over high heat and once the oil is hot, add the beef. Stir the beef and just after the sides begin to brown, turn the heat down to medium (~5) and add the boiler onions. Continue to stir, browning all sides of the beef and caramelizing the onions. Just before ready, the sauce will be thickened and the beef will be browned on all sides. Add the garlic and stir, cooking until fragrant. Remove from heat and pour the contents into a bowl.
- Place the stockpot back on the burner and add the beef broth, wine, balsamic vinegar, maple syrup, bay leaves, thyme, herbs de Provence, and basil, and deglaze the pot . Bring the liquids to a boil, then turn the heat down to medium (~ 4) and simmer, uncovered, until reduced by half…which takes about 30 minutes. The sauce should be thickened, but still relatively liquid.
- When stock is ready, add the beef and onion mixture. Turn the heat down to low (~3) and simmer for 2 hours, uncovered. I like to check on it and stir it occasionally. The beef should be covered by the liquids at all times, so if at any point it isn’t, just add a little stock or water.
- While the beef is simmering, we’ll want to prep the veggies. Quarter the tomato, removing the stem, peel and roughly cut the carrots (I like diagonal 2” cuts), half the mushrooms, and roughly cut the celery in slightly smaller pieces than the carrots.
- After 2 hours, add the carrots and celery and bring to a boil. Then turn the heat down to low (~3) and simmer for 30 minutes, uncovered.
- After 30 minutes, add the tomato and mushrooms. Simmer for another 30 minutes, stirring occasionally. I like to start testing the meat with about 20 minutes to go. As soon as it is fork tender, it’s ready.
- Optional: If you like your stew sauce to be really thick, combine the arrowroot powder with the water in a small bowl and add it to the pot, stirring as you add it. Bring the heat up to medium (~5), stirring constantly and cook until your stock has reached the desired consistency. This should only take a minute.
Preparation time: 15 minute(s)
Cooking time: 3 hour(s) 10 minute(s)
Number of servings (yield): 6