classic (paleo) beef stew.

Want to know how to have an awesome fall? Eat this. All day, everyday.

This is the best classic (paleo) beef stew of all the classic (paleo) beef stews. It rivals  Grandma Eleanor’s Beef Hash–which is one of my all time faves. This is another recipe from Mel Joulwan. If you search my blog you’ll find many of the recipes I use come from her. So check her out. Buy her cookbooks. I own all of them including her latest Well Fed Weeknights–a must for a new working mom like me.

I’ve cut and pasted from her blog again. No adaptations needed. She nails it, really truly. So fire up your stove and get after it.

Ingredients
  • 2 pounds beef stew meat
  • 2 tablespoons arrowroot powder
  • 1/2 tablespoon + 1 teaspoon salt
  • 1 teaspoon + 1/2 teaspoon ground black pepper
  • 1 1/2 tablespoons cooking fat
  • 1 large onion, finely diced
  • 1 large carrot, minced
  • 1 stalk celery, minced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme leaves
  • 1 cup red wine (for Whole30, replace with 2 tablespoons balsamic vinegar)
  • 2 cups chicken broth
  • 4 medium potatoes, scrubbed and cut into 2-inch chunks
  • 1/4 cup fresh parsley leaves, coarsely chopped

Directions
1 Pat beef dry with paper towels. In a large bowl, mix arrowroot, 1/2 tablespoon salt, and 1 teaspoon black pepper. Add the beef and toss until coated.
2 Heat a Dutch oven or soup pot over medium-high heat. Add the cooking fat and allow to melt, then add the beef and brown on all sides. Give the meat plenty of breathing room so it forms a nice crust; you might have to cook it in two batches. As it browns, remove the meat to a bowl.
3 When the meat is browned, add the onion, carrot, celery, and garlic to the same pan. (If it’s dry, add another teaspoon or two of cooking fat). Sauté the vegetables until they’re soft and golden, about 10 minutes. Add the tomato paste, 1 teaspoon salt, 1/2 teaspoon black pepper, bay leaves, and thyme. Cook, stirring often, about 2 minutes.
Pour in the wine and broth; stir to combine, then add the beef and accumulated juices to the pot. Cover and simmer 1 hour.
4 Add the potatoes to the pot and simmer another hour, until the meat and potatoes are tender.
5 Simmer uncovered 5-10 minutes to thicken the gravy, then sprinkle with minced parsley before serving.
Get a big spoon and dig in. We ate ours on my Grandma Eleanor’s old harvest tablecloth–a perfect backdrop for this fall favorite.