It’s dark and dreary outside ~ too dreary for a June day in Minnesota. The feeling of blah-ness sinks in as the house gets darker and darker ~ overwhelmed by the trees that cover it and the rain. I’ve decided not to live like “this” so I turn on lights throughout the house to help cheer me up. It does.
And the thought of dinner also cheers me up, for what better meal sits well in the belly on dreary days but Beef Stew ~ paleo and baked. Slow cooking in the oven leaves me free to do other things.
Do you have a comfort food that brings you a sense of calmness on dreary days?
This meal was quick and tasted great! I decided to share it with you (lucky you and you’re welcome!).
Baked Paleo Beef Stew
- 1 1/2 lb beef stew meat
- 3 tablespoons almond flour
- 4 large carrots cut in bite-sized pieces
- 1 large sweet potato, peeled and cut in bite-sized pieces
- 1 large onion, diced
- A handful of cherry tomatoes, halved or 1 can (14.5 oz) diced tomatoes, undrained
- 3 cups chicken broth
- 1 tablespoon honey
- 1/2 teaspoon pepper
- Salt (to taste)
- 2 dried bay leaves
- Heat oven to 325°F.
- In a large Dutch oven, toss the beef with the almond flour.
- Add the carrots, potato and onion.
- Add the remaining ingredients one at a time and mix everything together.
- Cover the Dutch oven with a lid and bake for approximately 2-3 hours or until the beef is tender.
(For additional paleo recipes, click here.)