Making a hearty beef stew the traditional way, in a cast iron Dutch oven, does take a lot of time, but it will make the house smell terrific and you'll reap the rewards at dinnertime.
Beef, Paleo Friendly, Gluten Free
Author: The Blue Jean Chef, Meredith Laurence
3poundsbeef chuckcubed (2 -inch cubes)
freshly ground black pepper
1onionchopped (about 1 cup)
2 1/2 cupsbeef stock
8small red potatoeshalved or cut into bite-sized pieces
3carrotspeeled and sliced on the bias
1cuppearl onionsdefrosted if frozen
¼cupchopped fresh parsley
Pre-heat the oven to 275˚ F.
Heat a large Dutch oven or stockpot over medium heat. Add 1 to 2 tablespoons of olive oil and working in batches so you don’t overcrowd the pan, brown the beef cubes, seasoning with salt and pepper – about 8 minutes per batch. Set the browned meat aside.
Add the onion to the pot and cook until browned - about 5 minutes. Add the garlic and cook for another 30 seconds. Add the tomato paste and cook, stirring, for another minute or two. Then add the red wine and deglaze the pan by scraping up any browned bits on the bottom of the Dutch oven with a wooden spoon. Bring the liquid to a boil and let it simmer for a minute or two. Add the dried rosemary, dried thyme, bay leaf, and Worcestershire sauce and stir. Add 2 cups of the stock and return the liquid to a simmer again. While this comes back to a simmer, return the browned beef to the Dutch oven. Cover with a tight-fitting lid and transfer the Dutch oven to the oven for one hour.
Remove the pot from the oven and add the potatoes and carrots. Return to the oven for another hour, adding another cup of stock if necessary.
Meanwhile, heat a skillet on medium-high heat. Add the remaining tablespoon of olive oil and cook the pearl onions until lightly browned.
Remove the Dutch oven from the oven and add the browned pearl onions. Return to the oven for another 30 minutes. Stir in the peas and heat through for 3 to 4 minutes. Stir in the parsley and serve.
Amount Per Serving
Calories 577Calories from Fat 225
% Daily Value*
Saturated Fat 9g45%
Vitamin A 4215IU84%
Vitamin C 32.5mg39%
* Percent Daily Values are based on a 2000 calorie diet.