Paleo Beef Stew

Eating in season is always the best way to eat for our bodies. Winter season calls for hearty soups and stews. My Paleo Beef Stew recipe is filled with nutrient dense ingredients that are in season, offering your body the most bio-available vitamins, minerals, amino acids and fats. Starting with grass-fed beef helps reduce incoming toxins that affect our immune system, digestive system and brain health. Grass-fed beef contains higher amounts of omega-3 fatty acids than conventionally raised beef. Beef bone broth offers us collagen and amino acids that not only heal our gut but help us maintain stronger bones, better hair growth and nails and replenish muscle tissue and cells.

Serves 4-6

Ingredients

• 3 lbs. grass-fed beef chuck, cut into 3” pieces

• 1 t. sea salt

• 4 T. olive oil (split)

• 3 shallots, chopped

• 1 T. tomato paste

• 4 garlic gloves, peeled (optional)

• 1 T. black pepper

• 1 1/2 c. organic red wine, such as merlot

• 32 ounces beef broth

• 2 bay leaves

• 4 sprigs fresh thyme

• 4 sprigs fresh rosemary

• 1 leek, chopped

• 1 fennel bulb, chopped

• 5 baby potatoes, cubed (optional) - not paleo

  Directions

• Heat oven to 350 degrees.

• Heat oil in large Dutch oven over medium-high heat.

• Sear the beef in batches and set aside.

• lower heat to medium and sauté the shallot for 5 minutes.

• Add the beef back into the pot.

• Add tomato paste, garlic (optional), wine, salt, black pepper.

• Bring to a simmer and then add enough beef broth to cover the meat.

• Place herb bundle in pot.

• Cover the pot and place in the oven for 3 hours.

• Two hours into the cook time, place all of the remaining veggies in, cover and let finish cooking.