Monday, May 27, 2013

Sunday Stew

Courtesy of
You learn something new everyday.  For stew meat in particular Grassfed Cooking says, "Stew beef from the round, (especially the bottom or eye), will be ready to serve after about 1 ½ hours of simmering.  If it is cooked much longer, the meat will taste dry.  Conversely, stew from the shanks, brisket and chuck may take longer to become tender.  These are the ideal cuts for slow, all-day stews."

Thanks to stir it up for the inspiration on yet another stew recipe.

Sunday Stew

  • 2 tbsp arrowroot powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 lb grass-fed sirloin stew meat (if using stew meat from shanks, brisket, or chuck, increase cooking time to 6-8 hours)
  • 1-2 tbsp coconut oil
  • 3 bay leaves
  • 1 cup red wine
  • 1 cup homemade bone broth or organic, gluten-free beef broth
  • 1 onion, sliced thin
  • 2 carrots, julienned
  • 2 parsnips, julienned

  1. In a gallon-sized plastic bag add arrowroot powder, paprika, salt, and pepper, mix well.  
  2. Add the stew meat to the bag and seal it tight. Shake ingredients all together making sure all of the meat if well coated.
  3. In your dutch oven or large heavy pot add the coconut oil and turn the heat up on high.
  4. Add the meat to the oil and brown on all sides.
  5. Add the bay leaves, wine, broth, onions, carrots and parsnips and bring to a boil.
  6. Turn heat to low and allow to cook, covered, for 1 – 1 ½ hours.

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