Curated and considered for the modern primal life

Comforting Beef Stew by Paleo Cupboard

Posted on November 13, 2015 by Alyssa Cassidy

Let me start off by saying, that day I got this book in the mail was one of the best mail days I had had in a while! I have been following Amy aka Paleo Cupboard ever since I first even considered going paleo. Her recipes have been some of my staples so I was elated to see her create such an amazing book that will live forever on my kitchen counter. 
Her new book, The Paleo Cupboard Cookbook, Real food, Real flavor, is available to order here. It contains so many different recipes that I think will please the paleo and non paleo alike. This book really has something for everyone and so many recipes that it will have you cooking happily, well into next year. 
Amy has let us share a recipe from this book with you, to give you a taste of what you can expect... I give it 2 thumbs up. Way up! Try this recipe ASAP, then head over and get yourself a copy and see what else beckons.
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Yield: 4 servings
3 tablespoons lard (page 322) or tallow (page 324)
2 pounds boneless beef round roast, cut into 2-inch pieces
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
1 large onion, chopped (about 1 cup)
3 cloves garlic, minced
3 tablespoons tomato paste
3 cups beef stock (page 310)
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
2bay leaves
3 tablespoons tapioca flour or arrowroot flour
3 tablespoons water
2 medium carrots, peeled and chopped (about 1½ cups)
8 ounces white mushrooms, sliced
¼ cup chopped fresh parsley, for garnish (optional)
1. Melt the lard in a large Dutch oven over medium-high heat. Season the beef
with the salt and pepper and add half of the beef to the pan. Cook for 3
minutes, or until browned on all sides. Remove with a slotted spoon and
transfer to a plate. Repeat with the rest of the beef.
2. Add the onion to the pan and sauté for 4 to 5 minutes, until tender. Add the
garlic and cook for 1 more minute, stirring frequently. Add the tomato paste and stir to combine.
3. Add the beef stock, paprika, thyme, oregano, and bay leaves to the pan and
stir until the sauce is well combined. Return the beef to the pan and bring to a
boil. Reduce the heat to low, cover, and simmer for 1 hour, or until the beef is
4. Whisk the tapioca flour and water together in a small bowl and add to the
stew, stirring to combine. Raise the heat to medium-high, bring to a boil, add
the carrots and mushrooms, and cook, uncovered, for 7 to 10 minutes, until
the carrots are tender and the sauce has thickened, stirring occasionally.
Taste and add more salt and pepper if desired.
5. To serve, ladle into 4 bowls and top each with a tablespoon of chopped fresh parsley, if desired.
Try this!
Try adding 1 cup of chopped celery and 1 cup of chopped green bell pepper at the
same time as the onion

Posted in beef, fall, holidays, stew



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