As always, the best ingredients you can afford will produce the best stew. If you can find organic produce and grass-fed beef... you will have the the healthiest, most flavorful results.
ROAST BEEF STEW
3 cloves garlic, minced
1 (6 oz) can organic tomato paste
2 Tbs. olive oil
4 lbs. chuck roast, cubed
12 oz. package uncured, thick slab bacon
2 onions, chopped
4 large carrots, peeled and cubed
1 rutabaga, peeled and cubed
1 sweet potato, cubed
1/4 c. almond or coconut flour
2 cups red wine (If it tastes delicious, you can cook with it!)
4 cups organic beef stock
1 Tbs. dried thyme leaves
1 tsp. coarsely ground pepper
Directions:
* Preheat oven to 300 degrees.
* In a heavy duty (cast iron) Dutch oven, heat oil over medium-high heat. Add roast in small batches and brown. Remove and set aside.
* Fry bacon pieces until crisp. Remove and set aside.
* Add garlic and tomato paste mixture to bacon drippings. Sprinkle almond flour over the top. Whisk and cook until rather dry. Add wine and simmer to reduce slightly.
* Add broth and spices. Stir in the meat and chopped vegetables.
* Bake in the oven for 3 hours or until meat is fork tender. Add bacon during the last 30 mins.
* Serve piping hot with a leafy green spinach and lettuce salad. YUM!
* Refrigerate leftovers in glass, single serving containers for easy grab and go lunches.
As always, keep it simple and enjoy!
Photograph is courtesy of google images.
Original recipe by Carla Engelbrecht. Adapted and Paleo-ized by w.lynne