Here’s a paleo Beef Stew recipe that is truly a keeper. The flavors melded so well together and my palette was truly satisfied.
So … let’s look at the ingredients that are needed, shall we? (I did not include a picture of the salt and pepper.)
After making sure your beef stew meat is cut into bite size pieces, you’ll be drying the meat to make sure it will brown properly. I laid the meat on a paper towel to let it absorb any excess water.
Then I put another paper towel over the meat to remove the excess water from the top of the meat.
You’ll be using a large pot to brown the meat on one side — make sure not to add two many pieces in the pot so the meat can brown properly.
Next turn the meat over and brown the other side.
Once the meat is browned, place it in a bowl while you prepare the rest of the stew. Let’s grate the onion now …
I grated as far as I could but still had some large pieces left over so I simply chopped the rest of the pieces finely (that way pieces of finger won’t be in our stew — yuck!).
Next you’ll be putting everything in the pot little by little to allow the flavors to meld together.
Once that is complete add the browned stew meat.
This will be simmering and simmering and simmering. Don’t rush this process — really, nice and slow is best.
Okay … so let’s try this wonderfully delicious recipe, shall we?
- 1 pound boneless beef stew, cut into bite-sized pieces
- 1/2 cup olive oil
- 1 large onion, grated or diced finely
- 2 large garlic cloves, minced
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cumin
- 1 can (14.5 ounces) stewed tomatoes
- 1 Tablespoon tomato paste
- 1/8 teaspoon ground black pepper
- 1/4 cup blended apple/grape juice
- 1 cup hot water (must be hot)
- 2 teaspoons kosher salt
- Place your cut up meat pieces on paper towels and pat them dry.
- In a large Dutch oven or pot, add the olive oil and heat over medium-high heat.
- When the oil is hot, add enough meat pieces to cover the bottom of the pan (do not overcrowd the pan because the meat will boil rather than brown).
- When one side of the meat is browned, turn and brown the other side.
- Remove the browned pieces from the pan, place them in a bowl and set aside.
- Add the onions and garlic to the pan and sauté on medium heat for about 4 minutes, stirring continuously.
- Add the ground allspice and cumin then stir continuously for a couple minutes.
- Add the canned tomatoes and tomato paste and stir continuously for a couple more minutes.
- Now, add the browned meat pieces, stir well and add some freshly ground black pepper.
- Turn the heat up to medium-high and add the grape-apple juice along with the hot water then stir well.
- Let everything come to a boil then turn the heat down to the lowest setting, put the lid on and let the meat stew for 1 1/2 hours or until it is tender. (I checked and stirred the meat every 15 minutes.)
- Lastly, season with salt.
And there you have it! It is delicious and well worth the wait.
(Click here for a list of other paleo friendly recipes.)