This popular French recipe is packed with flavorful ingredients to please your palate. Enjoy with a salad and fresh fruit for the ultimate Paleo meal.
SERVES 4
• 2 tablespoons extra virgin olive oil
• 2 pounds chuck steak, cut into cubes
• 8 ounces white pearl onions
• 2 garlic cloves, crushed
• 2 large carrots, cut into 1-inch pieces
• 2 large celery stalks, cut into 1-inch pieces
• 1 cup chanterelle mushrooms
• 2 large plum tomatoes, seeded and chopped
• 2 cups dry red wine
• 2 cups Chicken Broth
• 1 bay leaf
• 1 sprig rosemary
• 1 sprig thyme
1. Heat 1 tablespoon of the oil in a large stockpot over medium heat. Add beef in a single layer (working in stages, if necessary) and cook for two minutes on each side. Remove from skillet.
2. Add the remaining tablespoon of olive oil and pearl onions. Sauté for five minutes. Add garlic, carrots, celery, and mushrooms. Cook for five minutes, stirring occasionally. Toss in tomatoes and cook two additional minutes. Pour in wine and broth. Bring to a boil.
3. Tie bay leaf, rosemary, and thyme together with kitchen twine to make a bouquet garni. Place meat and bouquet garni inside pot with vegetables, reduce heat to low, and cover. Simmer for two and a half to three hours. Remove bouquet garni.
