Easy Crockpot Beef Stew Paleo Hacks
This paleo beefiness stew is a hearty meal that feeds a crowd. Cooked low and irksome in the oven, you're rewarded with a smooth and velvety sauce, tender meat, and flavorful veggies for the perfect winter meal.
Soups and stews, especially ones that get made in a unmarried pot, are my jam in the wintertime.
I say "winter" like that'south a matter we have here, except it isn't. It's November 9th and information technology'southward 80 degrees. Only I still like to pretend, when the humidity goes away a bit, that I can swallow a warm and cozy repast and call it wintertime.
My favorite fall and winter soup is my Curried Sugariness Potato Soup, only I also have a soft spot for Turkey Pumpkin Chili. And now, I think I might be in love with this paleo beef stew.
What goes in paleo beef stew
Beefiness, obvi. Your cut of meat matters, which nosotros'll discuss in a minute.
Vegetables include onions, garlic, white sweet potato, and carrots.
It'southward no secret that I'm all about finding every shortcut I can. Most of the beef stew recipes I could find all called for carrots - but they wanted them peeled and chopped.
Orrrrr could I just take some already "peeled" and "chopped" carrots and throw them in the pot? Why yep, yep I can. And so tin you.
You volition still accept to peel the potato and chop it - but that's pretty simple.
The sauce is comprised of some spices, beef goop (I use this one for maximum flavor), dry out red wine, and water.
If you're a paleo purist or are on a Whole30 and can't melt with wine correct now, you tin make up the volume of the wine with half beef broth and one-half water. Information technology won't have quite the same depth of flavor, but it will work!
Last but non least, you'll need some cassava flour. This is my favorite pick for thickening stews and soups because information technology doesn't get gummy the way tapioca starch and arrowroot pulverization do.
There is truly an unabridged science behind all the culling flours and how they piece of work, and you can read more on that in my postal service here if you're interested.
I haven't tried any other subs in this stew, and so I tin't guarantee results from other flours. (All purpose flour would work fine if you're not gluten free.) I use this cassava flour from Thrive Market.
Dutch ovens are...awesome
The dutch oven is a wicked kitchen tool. The secret here is that information technology can go from stovetop to IN the oven, without switching pans.
You don't demand a fancy one to get skillful results - Lodge and Amazon both make completely reasonable options. Hither's the Lodge one I similar on Amazon and the Amazon brand option also.
Check the different colors considering pricing varies and yous can sometimes get a deal on another color!
For so many recipes, you can brown the meat, get everything cooking, and so stick information technology in the oven. It's like a DIY crockpot, I think. (I've had mixed results with using my Instant Pot as a crockpot, and this is a much better option.)
I'k eyeballing this Dutch Oven Roasted Red Curry Chicken from I Heart Umami and these Dutch Oven Peach + Maple Craven Thighs from Possibly to Cook for my next dutch oven meals - YUM!
Plus, dutch ovens come in then many beautiful colors and look so proficient displayed on a shelf in the kitchen or left out on the stovetop.
How to make paleo beefiness stew
Starting with the right cut of meat is essential to the success of this paleo beef stew. You're looking for a chuck roast, or if that's not bachelor, a pinnacle round roast. Steer clear of anything labeled "stew meat" - I hope it volition not go tender no thing how long you cook it.
Begin by removing any big chunks of fat that are like shooting fish in a barrel to get to, but don't overdo it with the trimming, as the fat helps make the beef tender.
Cut the beef into 1-2" chunks and season with salt and pepper. (Salt and pepper not pictured because I am a dum dum - but don't skip this stride!)
Next you're going to brown the meat in batches. Y'all desire to make sure that you give each piece information technology'due south ain space. Don't crowd them!
Rut a tablespoon of the oil in a dutch oven or heavy soup pot, then sear the meat on both sides.
Give it a few minutes to form a nice brown chaff before flipping with tongs - this seals in the flavor and makes the meat even more tender.
After browning each batch, remove to a bowl and move on to the next batch.
This stride can be a bit time consuming, just it's worth it, I hope!
Once you've browned all the meat, add together the onions, garlic, + balsamic vinegar. Utilise the balsamic vinegar to deglaze the pan.
Information technology will loosen all the brown bits on the bottom and allow you to scrape them off and mix them in.
FLAVOR!
Cook until the onions become tender and translucent, then add together the tomato paste and cook 2-3 minutes more.
Add the beef (with all it's juices!) back to the pan, sprinkle with the cassava flour, and stir until it all dissolves.
Add together the beef broth, wine, water, bay leaf, thyme, parsley, salt, and pepper. Stir until combined and liquid is covering everything in the pot.
Place the hat on the pot and put in the preheated oven for 2 hours.
Later on 2 hours, remove from the oven and add together the bag of baby carrots and the peeled and cubed sweet potatoes.
Stir to combine well, so return the pot to the oven for 1 60 minutes more.
(I know. The wait for this paleo beef stew is excruciating. But trust me - it is worth it!)
Remove from oven and bank check to make sure carrots and potatoes are tender by piercing with a fork. If information technology slides through easily, they are done!
Spoon into bowls and serve immediately, or allow to absurd and shop in the refrigerator.
This stew'due south season improves later a twenty-four hour period or 2, so don't be afraid to arrive early!
This site contains affiliate links through the Amazon Affiliate plan and others, which allow me to earn a small committee when yous purchase through them, at no cost to y'all. Thanks for your back up!
Ingredients
- 2 pounds beef chuck roast
- 2 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoon avocado oil (or other high heat cooking oil)
- 1 large yellowish onion
- v cloves garlic
- 2 tablespoon balsamic vinegar
- i tablespoon tomato paste
- ¼ cup cassava flour
- 1 ½ cups dry red wine
- 2 cups beef goop
- ane ½ cups h2o
- 1 bay leafage
- 1 teaspoon thyme
- i tablespoon parsley
- i pound infant carrots
- one pound white sugariness potato
Instructions
- Preheat the oven to 325° and set the rack to the lower middle position.
- Pat the beefiness dry and season with the table salt and pepper.
- In a large Dutch oven or heavy soup pot, heat i tablespoon of the oil over medium-high oestrus until hot and shimmering. Chocolate-brown the meat in 2-3 batches, turning with tongs, for about 5 minutes per batch; add ane tablespoon more than oil for each batch. (To sear the meat properly, do non crowd the pan and let the meat develop a overnice brown crust earlier turning with tongs - see photos.)
- Transfer the meat to a large plate and set aside.
- Add together the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the chocolate-brown bits from bottom of the pan, for nigh five minutes.
- Add together the love apple paste and cook for a minute more.
- Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes.
- Add the wine, beefiness goop, water, bay leaf, thyme, and parsley. Stir with a wooden spoon to loosen any dark-brown bits from the bottom of the pan and bring to a boil.
- Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
- Remove the pot from the oven and add the carrots and potatoes. Cover and place dorsum in oven for almost an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender.
- Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary.
- Serve the stew warm -- or let it come to room temperature and and then store in the refrigerator overnight or until ready to serve.
Notes
This stew improves in flavor if made at to the lowest degree 1 solar day ahead. Reheat, covered, over medium heat or in a 350°F oven.
Chuck roast is the preferred cut for this recipe - you want it to have a nice marbling. If chuck roast is not bachelor, top circular roast will piece of work also!
Diet Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 455 Total Fat: 23g Saturated Fatty: 8g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 94mg Sodium: 974mg Carbohydrates: 24g Fiber: 4g Carbohydrate: 7g Protein: 31g
Source: https://www.paleoscaleo.com/winter-warmer-paleo-beef-stew/
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