My husband makes a variation of this dish A LOT - so much that our daughter finally said, "no more stew"! It is easy and delicious, though. The recipe below is adapted from The Paleo Mom.
|Courtesy of The Paleo Mom|
2-3 lbs grass-fed beef chuck stew meat, cut into 1-2” chunks
2-3 Tbsp extra virgin coconut oil
2 medium yellow onions, peeled, halved and sliced into wedges
2 large carrots, roughly chopped into 1/2 inch chunks
8 stalks celery, roughly chopped into 1/2 inch chunks
2 medium sweet potatoes, roughly chopped into 1/2 inch chunks
2 large parsnips, roughly chopped into 1/2 inch chunks
8 cloves garlic, chopped
2 cups homemade bone broth or organic, gluten-free beef broth
1 bay leaf
1 generous sprig of rosemary, chopped
1½ Tbsp chopped, fresh thyme
2-3 cups kale, stems removed, roughly chopped
1. Heat 2 tbsp coconut oil over medium-high heat in a large dutch oven or slow cooker.
2. Add beef to the hot oil and stir frequently until browned. Remove from pot.
3. Add vegetables, garlic, and another tbsp of oil, if needed, depending on how fatty your beef is.
4. Stir frequently and cook until vegetables are starting to get soft, about 10 minutes.
5. Add the meat back to the pot. Add the broth, bay leaf, rosemary, and thyme.
6. Cover and cook low & slow for 4-6 hours.
7. Add kale the last 20 minutes of cooking.