Menu Monday – Primal Beef Stew

What could be better on this chilly evenings than a warm beef stew.  This week’s Menu Monday is a paleo take on comfort food and is just in time for fall.

Serv­ing: 6

Ingre­di­ents:

• 2 lbs Stew­ing Beef (grass-fed)
• 2 tbsp Coconut Oil
• 2 c Beef Stock
• ½ c Caber­net Sauvi­gnon or other Red Wine (optional, how­ever it won’t be a Caber­net sauce)
• 1 tbsp Worces­ter­shire Sauce
• 3 Gar­lic Cloves, peeled & smashed
• 2 Sprigs of Rose­mary, removed from stem & fine chop
• 2 Bay Leaves
• 2 Onions, sliced
• 1 tsp Sea Salt
• 1 tsp Honey
• ½ tsp Pep­per, freshly cracked
• ½ tsp Paprika
• Dash of Cloves

• 3 lg Car­rots, sliced
• 3 Cel­ery Stalks, chopped

Instruc­tions:

1. In a dutch oven over medium heat, brown meat in hot oil.
2. Remove seared beef from dutch oven.
3. Add onions and stir with a wooden spoon until caramelized, scrap­ing up any bits.
4. Deglaze with wine until almost evap­o­rated (optional, how­ever it won’t be a Caber­net sauce).
5. Return beef to dutch oven.
6. Add stock, Worces­ter­shire sauce, gar­lic, bay leaves, rose­mary, sea salt, honey, pep­per, paprika, and cloves.
7. Cover and sim­mer 1 ½ hours.
8. Add car­rots and celery.
9. Cover and cook 30 to 40 min­utes longer.
10. Remove bay leaves and serve.

Click here for the original recipe.  Sit back, start a fire and cook up this yummy stew for a cozy night at home!  I hope you enjoy this as much as my family does!  Happy Cooking!