Description
This is a family favorite recipe. My boys go crazy for it. There is something so good about beef stew. As always I left very simple instructions below so even brand new crockpotters can master paleo beef stew.
Ingredients
- 4 tablespoons olive oil
- 2 pounds stew meat, cut into about 1-inch pieces
- 3–4 tablespoons coconut flour
- 1 pound carrots, cut into 1-inch cubes
- 5–6 potatoes, peeled and cut into 1-inch cubes
- 1 large white or yellow onion, chopped (can use pearl onions but peel them first)
- 6 cloves garlic, finely chopped
- 2–3cups beef broth
- 1cup red wine
- *1 bottle Guinness beer (or any good Irish beer) – this is not gluten-free so use a gluten free beer for a GF stew if you are celiac or gluten intolerant
- 4 tablespoons arrowroot powder
- 5 tablespoons cold water
- Salt and pepper to taste
Instructions
- Turn crockpot to LOW.
- Toss stew meat in a bowl with your flour.
- On the stove, heat up oil in a LARGE skillet with high sides until very hot.
- Add stew meat and stir only until brown.
- Add onion and garlic and stir.
- Add carrots and potatoes.
- Stir on low heat for about 5minutes.
- Remove from stove.
- Add all of this to your crockpot.
- Add wine, beef broth and beer to the crockpot and stir well.
- Cover and cook on LOW for about 10-12 hours.
- Remove lid and stir gently.
- Take one full cup of hot broth from crockpot and add to a pan.
- Bring broth to a simmer.
- Add 2 tablespoons arrowroot powder to 2 ½ tablespoons of cold water
- Add to the 1 cup of simmering broth and stir. It will thicken.
- Set aside. Do not pour back in the pot yet!
- Repeat step 12-15 with a new cup of broth from the crockpot.
- Add these 2 cups back to the stew and stir in gently.
- Allow stew to sit covered about 15 minutes.
- Add salt and pepper to taste if so desired.
- Serve immediately to each guest in a wide or deep bowl.
- Enjoy!
Notes
Heats up VERY well on following days.
DOES NOT freeze well as the veggies get mushy after thawing.
