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Beef and Vegetable Stew – paleo recipe
Stav Kogan

Beef and Vegetable Stew

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Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  1. 1.
  2. Preheat Oven & Prep Beef: Adjust an oven rack to the lower-middle position and preheat to 300∘F (150∘C).
  3. Pat the beef cubes completely dry with paper towels and season them generously with salt and pepper.
  4. 2. Brown the Beef: In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of oil over medium-high heat.
  5. Working in two batches to avoid overcrowding the pan, brown half the beef on all sides (about 5-10 minutes).
  6. Transfer the browned beef to a separate bowl.
  7. Add another tablespoon of oil and repeat with the remaining beef.
  8. 3.
  9. Cook the Vegetables: To the fat remaining in the pot, add the Portobello mushroom pieces.
  10. 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).
  11. 4.
  12. Sauté the Aromatics: Add the last tablespoon of oil and the chopped onions to the pot.
  13. Cook, stirring occasionally, until softened, about 5-7 minutes.
  14. Stir in the minced garlic and thyme and cook for 30 seconds more until fragrant.
  15. 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.
  16. Bring to a simmer, then gradually whisk in the beef and chicken broths until the sauce is smooth.
  17. 6. Braise in the Oven: Return the browned beef and any accumulated juices to the pot.
  18. Add the bay leaves and bring the stew to a gentle simmer on the stovetop.
  19. Cover the pot, transfer it to the oven, and cook for 1 hour and 30 minutes.
  20. 7.
  21. 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.
  22. 8.
  23. 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.
  24. 9.
  25. Rest and Serve: Remove the stew from the oven.
  26. Discard the bay leaves and stir in the fresh parsley.
  27. Let the stew rest for 5-10 minutes to allow the flavors to meld.
  28. Taste and adjust seasoning with additional salt and pepper if needed before serving hot.

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