Tuesday May 4th, 2010
Beef Stew in Red Wine Sauce
Everything in this is paleo except for the wine (I’m in denial about wine being a non-paleo food). You can find the original recipe here. I made this stew in a crock pot and let it sit on low all day while we were at work. The original recipe bakes it in a pan in the oven. I’m sure it would be delicious either way. I also added some parsnips. Depending on how strict paleo you are, you can also add sliced sweet potatoes and other veggies, although I only added the parsnips with extra mushrooms and onions and it was fantastic.
Ingredients
1. 2 pounds beef from the flatiron part of the shoulder
2. 1 tablespoon bacon fat
3. 2 tablespoons olive oil (I just substituted with bacon fat)
4. Salt
5. Pepper
6. 1 cup finely chopped onion
7. 1 tablespoon finely chopped garlic (more if you prefer)
8. FLOUR OMITTED
9. 1 bottle of red wine
10. 2 bay leaves
11. 1 sprig fresh thyme
12. 15 cipollini or pearl onions
13. 15 cremini mushrooms
14. 15 baby carrots
15. 5-ounce piece of pancetta (or bacon)
16. 1/4 cup water
17. Chopped fresh parsley
Directions
Directions
Buy about 2 pounds of beef from the flatiron part of the shoulder. Remove the skin or sinew from the top. Alternatively, use lean beef chuck in the same manner. Cut the meat into 8 pieces.
Melt the bacon fat in a pan and arrange the meat in one layer in the pot. Season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides.
Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover.
Throw meat mixture and all the veggies that you want into the crock pot and simmer on low for 8 or so hours
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