Paleo Beef Stew with Almond Paleo Bread™

Paleo Princess here loving the holidays!  This year I have been ready for it since about Halloween but I thought I’d spare my family the holiday music and pine scented candles until after Thanksgiving.  I absolutely love cooking with cinnamon sticks during the holidays; it adds such a rich and inviting flavor.  This dish will warm you to the soul all the while offering tons of protein and some hidden vegetables and fresh herbs.  Pare it with a vegetable side or eat it by itself, it’s extremely filling.

Serves 4
Ingredients
2 lbs. beef, cut into 1” cubes
2 Tbs. coconut oil
1 medium carrot, chopped
1 medium celery stock, chopped
½ onion, chopped
2 garlic cloves, minced
½ c. beef broth
2 Tbs. tomato paste
2 Tbs. balsamic vinegar (or coconut vinegar)
1 tsp. salt
1 tsp. ground pepper
2 bay leaves
1 sprig fresh rosemary
1 sprig fresh thyme
1 sprig fresh sage
2 cinnamon sticks                                                                                   
3-4 c. water
Julian Bakery Almond Paleo bread


Directions

  1. Heat the coconut oil over medium-high heat in a large pot and sear beef on both sides in several batches (so not to crowd the beef, it needs air in order to brown) and set aside
  2. Cook the carrots, celery, onion and garlic in the pot you cooked the beef in for a couple minutes
  3. Add the beef broth, tomato paste and vinegar and deglaze the pot until the mixture thickens
  4. Put the meat and its drippings back into the pot with the vegetables and add 3 cups of water, salt, pepper, bay leaves, rosemary, thyme, sage and cinnamon sticks and bring to boil.  Reduce to simmer and partially cover the pot and simmer for about 90 minutes.  Add water if the stew gets dry
  5. Remove the herbs from the stew and serve with a side of vegetables and Julian Bakery Almond  Paleo bread.  Enjoy!

Checkout more recipes on the Julian Bakery Blog

Also Checkout Paleo Nate’s Recent Post For Paleo Juevos Rancheros