Beef & Veggie Stew
After I received a few requests for a beef & veggie stew I mentioned last week, I thought it fitting to give a recipe for this hearty, easy to make meal, which is 100% #PaleoDiet friendly!
-In a large stock pot, brown cubed beef in olive oil over high heat, until seared on all sides. Remove from pot and set aside.
-In same pot, throw in some chopped onion, carrots, celery (make sure they're the same sized pieces to ensure even cooking) and saute for about 10 minutes til softened.
-Add some fresh garlic and cook for another minute.
-Pour in some red wine and cook over high, stirring, until liquid evaporates.
-Add some water or homemade chicken or beef stock (how much depends on whether you prefer more of a broth-y consistency or a thicker stew..). Bring to a boil, then reduce heat and simmer…add beef back in and simmer, and simmer- I prefer to do a long, slow cook the day before, let cool, and then reheat the next day.
-Add a bouquet garnis if you like- fresh herbs tied together with string, like rosemary, bay leaves, parsley, tarragon, etc… which will be easily removed once the dish is finished.
-You can also add a whole head of garlic- papery outer skin removed, tops cut off, as well.
Feel free, also, to experiment with different cuts of meat (the slow cooking tends to help less expensive cuts of meat break down more easily with a more tender texture at the end…)
Once you're done with the stew and the beef, you can then puree the stock and veggies into yet another part of a meal- a nice, warm side dish or small soup started to another dinner the following day!
Alternatively, freeze what's left and defrost and re-heat a week or two later if you've tired of the tastes!
Waste not, want not, my grandmother always used to say!