Tuesday, October 27, 2009
This is one of my favorite Fall/Winter meals. It really didn't take much at all to Paleoize this recipe! I was so tired from today's 800m x3 WOD...AND we had a very busy "kids" social evening planned, so this was done in the crock pot! It was OH SO nice to come home to! :)
This recipe is fun because I get to use some different veggies (the kind the check-out clerks usually have to look up the codes for!) I think it adds a great, unique flavor to the stew. Hope you enjoy!
2 lbs. lean stew meat, left in big chunks!
about 3 T olive oil
1 C red wine
32 oz. low sodium beef stock
1 -14 oz. can stewed tomatoes, no added salt
1/4 C almond flour
1 tsp ground black pepper
1 tsp thyme
1 tsp garlic powder
1 tsp onion powder
1 large rutabaga, cut into big chunks
1 large parsnip, cut into large chunks
1 large turnip, big chunks
3 stalks celery, chopped
1/2 C baby carrots, whole
1 C pearl onions, pealed and left whole (added in the last 1/2 hour of cooking)
3 cloves garlic, minced
1 bay leaf
In a plastic bag, combine almond flour and spices. Add stew meat to plastic bag and shake until meat is well coated. Heat about 2 tsp olive oil in pan (I used my favorite cast iron pan). Brown meat in pan... this may take two batches. Add a little more olive oil if needed. When browned, put stew meat in crock pot. I deglazed pan with 1/2 C of the red wine, scraping every bit from the pan, and added to crock pot. Add additional 1/2 C red wine to pot along with everything else (except pearl onions)! I cooked this on high for about 3 hours, then turned in down low for another 2 hours. Add the pearl onion about 1/2 hour before serving. If they are added too soon, they break down too much. The pearl onions are my FAVORITE thing about this stew. They are a pain to peal and trim, but are soooooo worth it. Yum!!! Even my kids eat these onions!
This is total paleo, and 1 C is about a 4 block meal.