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. Â I’ve decided not to live like “this” so I turn on lights throughout the house to help cheer me up. Â 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. Â 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! Â I decided to share it with you (lucky you and you’re welcome!).
Ingredients
- 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
Instructions
- 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.
Enjoy!
(For additional paleo recipes, click here.)
