Beef Stew

I love beef stew and days like today when it’s rainy and chilly out are great for a dish like this.  It’s hearty, beefy, and just about the perfect comfort food.  I took out the carrots and potatoes and replaced them with parsnips, turnips and rutabaga.  There are so many great root vegetables to eat at this time of year!  If you’ve never had it before, rutabaga is similar to potatoes in taste and texture (the first time I made it for my husband, he asked me what kind of “Yankee” vegetable was I trying to feed him, lol.)  But when I put this down in front of him, he didn’t even blink an eye when he reached for seconds – it’s REALLY good! 

2-3 Tbsp olive oil

1 2-3lb beef roast, trimmed of fat and diced into 1 1/2 inch cubes

3/4 cup almond flour

Sea salt and pepper to taste

1 yellow onion, diced

4 cloves garlic, minced

4 stalks celery, diced

1 can reduced sodium beef broth (14oz)

1/2 cup red wine (your choice)

1 medium rutabaga, diced into 1 inch cubes

1 medium turnip, diced into 1 inch cubes

4 medium parsnips, diced

1 1/2 cups water

In a dutch oven or large stock pot, heat 1 Tbsp olive oil over medium high heat.

Place diced beef, almond flour, and sea salt and pepper into plastic zip top bag and shake vigorously to coat all pieces of beef.

Working in batches so as not to crowd the meat and get a good sear on it, brown beef on all sides, 1-2 minutes total per batch.  It’s ok to see some pink on the outside when you remove it from the pan.  The almond flour will soak up the olive oil, so add additional oil in between batches as needed to keep beef from sticking to the pot.  Remove beef to a plate and set aside.

When all beef has been browned and removed from pan, add onions, celery and garlic to the pot.  Cook 4-5 minutes.

Add beef broth slowly to pot – 1/3 can at a time – and scrape browned bits off the bottom of the pot as the broth boils.  Let the broth/veggie mixture cook a few minutes to incorporate the flavors of the browned bits and thicken slightly.  Add red wine.  (Ok, so the experts waffle back and forth about alcohol and the Paleo Diet.  Adding wine here is just about adding depth of flavor to the stew.  For the length of time the stew will cook, the alcohol will cook off completely.  But, if it’s not your thing, don’t feel bad about omitting it.  Just replace it with the same amount of additional broth or water.)  Return beef to pot. 

Add rutabaga, parsnips, turnips and water.  Combine well.  Cover and let cook 45 minutes over medium low heat until root vegetables are soft, but still hold their shape.



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