Monday, January 13, 2014

Paleo Beef Stew Recipe

I bought this Paleo cookbook a few months ago not because I am attempting the Paleo lifestyle, but because the recipes looked healthy and delicious.
It was the perfect night last week to try this Beef Stew. It was freezing outside. It was so good and so easy to make. However, I didn't care for the celery. Next time I will omit it and substitute with another veggie. I was hesitant about the butternut squash in the stew, but it was delicious and so colorful. I made it all in my favorite cast iron pot (Martha Stewart). The smell filled the house and I couldn't stop taking small spoonfuls as it was finishing cooking.
Beef Stew with Vegetables:
(Serves 4)

4 Tablespoons extra virgin olive oil
2 pounds chuck steak, cut into cubes
1 medium yellow onion, chopped
2 garlic cloves, crushed
4 large carrots, peeled and cut into 1-inch pieces
4 celery stalks, cut into 1-inch pieces
1 small butternut squash, peeled, seeded, and cut into 1-inch cubes (I bought a prepared package at Trader Joe's- definitely cut down on the prep time)
2 cups chicken broth (I used veggie broth because it's what I had already)
1 bay leaf (omitted)
1 sprig fresh rosemary (1 teaspoon dried rosemary)
1 teaspoon dried oregano
Freshly ground black pepper, to taste

1. Heat 2 tablespoons olive oil in a cast iron skillet over medium flame. 
2. Add meat to skillet and brown evenly on all sides, for approximately twelve minutes. Remove from skillet.
3. Add the remaining 2 tablespoons of olive oil, onion, and garlic to pan. Saute for five minutes.
4. Toss in carrots, celery, and squash and saute for five additional minutes.
5. Return beef to skillet. Pour in broth. Bring to a boil, then cover and reduce heat to low. Add bay leaf, rosemary, and oregano.
6. Cover and simmer for thirty minutes. Sprinkle with black pepper.


No comments:

Post a Comment