Comforting dinner calls for this hearty paleo beef stew made with nutritious grass-fed beef, veggies and warm spices. Serve as is or with a side of cauliflower rice or steamed greens.
Ingredients
1tablespooncoconut oilor olive oil
1largebrown oniondiced
1smallred chilldiced finely
1teaspoonsea salt
1/2teaspoonblack pepper
1kg / 2 lbs. beef scotch filletor rump steak, diced into 2-cm cubes (see notes)
1/2cupdried porcini mushroomsoptional but delicious
2large garlic clovesdiced
2/3teaspoonsground nutmeg
30mldry sherryoptional (that’s about 1 shot glass; dry port can also be used)
3-4fresh thyme sprigsor 1 teaspoon dried thyme
1/4teaspoonsfennel seeds
1fresh rosemary sprigor 1 teaspoon dried rosemary
1star anise
1litrebeef stockor bone broth, 4 cups
2mediumcarrotspeeled and sliced
2stickscelerypeeled and sliced
1mediumsweet potatopeeled and diced
5-6button mushroomsfresh, sliced
1.5tablespoonstapioca flouror arrowroot flour to thicken the stew
2tablespoonsheavy creamOR 1 tablespoon of butter (optional)
Instructions
Heat coconut oil in a heavy casserole pot and add the onion. Cook for 5 minutes, stirring a few times, until softened, then add the salt, chilli (if using) and pepper. Stir through.
Add the beef and cook until the meat colour changes to desaturated red, about 5 minutes. Stir a few times.
Add the wine, coconut amigos or Tamari sauce, apple cider vinegar (or lemon juice), dried mushrooms, garlic, sherry, thyme, fennel seeds, rosemary, star anise and nutmeg. Pour in the stock, stir and bring to a boil.
Cooking part 1:Cook with a lid on, on low heat, for 1 hour 15 minutes. If using a cheaper, tougher cut of beef, increase the time to 2 hours and 15 minutes.
Cooking part 2:After 1 hour and 15 minutes, add the carrots, celery, sweet potato, fresh mushrooms and cook with the lid on for 10 minutes. Then, remove the lid and cook uncovered, over medium heat for 15 more minutes. This will start the process of evaporation and thickening of the stew liquid.
Finally, add a few tablespoons of the stew liquid to a cup. Add and whisk the tapioca or arrowroot flour until dissolved. Add the dissolved tapioca liquid back to the beef stew and stir. The stew will thicken. Add the cream (or butter) and stir through until glossy. Remove from heat and serve with a side of green vegetables or cauliflower rice.
Notes
You can use a cheaper cut of beef for stewing. Increase cooking time in Part 1 as noted.