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.
Paleo Beef Stew
2 lbs Stew Beef
Coarse Sea Salt and Black Pepper (to taste)
2 Tbs Olive Oil
1 Tbsp Arrowroot Powder + 1/8 cup Water
1 tsp raw Honey
1 cup Dry Red Wine
4 cups Beef Stock
1 Tbsp Coconut Vinegar
2 Bay Leaves
3 sprigs fresh Thyme
½ Vine Ripe Tomato
½ cup Yellow Onion
2 Celery Stalks
2 Garlic cloves
2 Tbsp Herbs de Provence
2 fresh Basil leaves
1 Sweet Potato
In a large pot, add the honey, beef stock, red wine, bay leaves, thyme, and herbs and bring to a boil. Turn the heat down to medium (about a 4 on my stove) and simmer until reduced by half. Sauce should be thicker, but still relatively liquid.
While the stock is simmering, coat the beef in salt, pepper, and seasoning. Heat a saucepan to high and brown each side, but do not cook all the way through. Drain the fat from the meat and set aside until the stock is ready.
When stock is ready, remove the sprigs and leaves. Add all other ingredients and bring to a boil. When boiling, cover and reduce the heat to medium-low (about a 3 on my stove).
Simmer until all is cooked through and tender. This may take a little while, so don’t panic. I usually leave mine on for a couple hours. If you like crunchier vegetables, then wait an hour until you put them in, let the beef simmer first.
About 5-10 minutes before serving, mix the water and the arrowroot until incorporated (this is called a slurry). Add the slurry to the stew. Heat until thick and bubbly. NOTE: The arrowroot is not necessary. It is only added to this recipe as a thickener. Omit if you like ;)