This rich and comforting stew is packed with tender beef, earthy mushrooms, and hearty root vegetables. Braised slowly in the oven, it’s the perfect paleo-friendly meal for a cozy evening, developing incredibly deep flavor over time.
Prep time: 25 minutes Cook time: Approx. 3 hours Serves: 6
Ingredients
• 2 lbs boneless beef chuck roast, trimmed of excess fat and cut into 1½-inch cubes
• Sea salt and freshly ground black pepper, to taste
• 3 tbsp coconut oil or rendered animal fat, divided
• 1 large Portobello mushroom, cut into ½-inch pieces
• 2 onions, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh thyme, minced (or 1 tsp dried thyme)
• 3 tbsp tapioca or arrowroot flour
• 1 tbsp tomato paste
• 1½ cups dry red wine (e.g., Cabernet Sauvignon or Merlot)
• 2 cups beef broth
• 2 cups chicken broth
• 2 bay leaves
• 4 carrots, peeled and sliced into 1-inch thick pieces
• 4 turnips, peeled and sliced into 1-inch thick pieces
• 1 lb kale, tough stems removed and leaves sliced into ½-inch strips
• ¼ cup fresh parsley, minced, for garnish
Instructions
1. Preheat Oven & Prep Beef: Adjust an oven rack to the lower-middle position and preheat to 300∘F (150∘C). Pat the beef cubes completely dry with paper towels and season them generously with salt and pepper.
2. Brown the Beef: In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of oil over medium-high heat. Working in two batches to avoid overcrowding the pan, brown half the beef on all sides (about 5-10 minutes). Transfer the browned beef to a separate bowl. Add another tablespoon of oil and repeat with the remaining beef.
3. Cook the Vegetables: To the fat remaining in the pot, add the Portobello mushroom pieces. Cover and cook over medium heat for 5 minutes until they have released their moisture. Uncover and continue cooking until the mushrooms are dry and well-browned (5-10 more minutes).
4. Sauté the Aromatics: Add the last tablespoon of oil and the chopped onions to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Stir in the minced garlic and thyme and cook for 30 seconds more until fragrant.
5. Build the Sauce: Stir in the tapioca flour and tomato paste, and cook for 1 minute. Slowly pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any flavorful browned bits. Bring to a simmer, then gradually whisk in the beef and chicken broths until the sauce is smooth.
6. Braise in the Oven: Return the browned beef and any accumulated juices to the pot. Add the bay leaves and bring the stew to a gentle simmer on the stovetop. Cover the pot, transfer it to the oven, and cook for 1 hour and 30 minutes.
7. Add Root Vegetables: Carefully remove the pot from the oven and stir in the carrots and turnips. Return the covered pot to the oven and continue to cook for 1 more hour, or until the beef and vegetables are fork-tender.
8. Finish with Kale: Stir in the sliced kale and return the stew to the oven for a final 10 minutes to allow the kale to become tender.
9. Rest and Serve: Remove the stew from the oven. Discard the bay leaves and stir in the fresh parsley. Let the stew rest for 5-10 minutes to allow the flavors to meld. Taste and adjust seasoning with additional salt and pepper if needed before serving hot.
