03 January, 2010

Paleo Beef Stew

On cold windy days like this, I like to have to have something warm and hearty to eat. I found this recipe for Paleo Beef Stew on the CFSCC Eat This website. I have made it three or four times in the last few months and it never fails to disappoint.

2 lbs. lean stew meat, left in big chunks!
about 3 T olive oil
32 oz. low sodium beef stock
1 -14 oz. can stewed tomatoes, no added salt
1/4 C almond flour
1 tsp ground black pepper
1 tsp thyme
1 tsp garlic powder
1 tsp onion powder
1 large rutabaga, cut into big chunks
1 large parsnip, cut into large chunks
1 large turnip, big chunks
3 stalks celery, chopped
1/2 C baby carrots, whole
1 C pearl onions, pealed and left whole (added in the last 1/2 hour of cooking)
3 cloves garlic, minced
1 bay leaf

In a plastic bag, combine almond flour and spices. Add stew meat to plastic bag and shake until meat is well coated. Heat about 2 tsp olive oil in pan (I used my favorite cast iron pan). Brown meat in pan... this may take two batches. Add a little more olive oil if needed. When browned, put stew meat in crock pot and add everything else (except pearl onions). I cooked this on high for about 3 hours, then turned in down low for another 2 hours. Add the pearl onion about 1/2 hour before serving. If they are added too soon, they break down too much.

This is total paleo, and 1 C is about a 4 block meal (for those who might be zoneing).

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