Paleo Beef Stew
 
Prep time
Cook time
Total time
 
Sherri:
Recipe type: Dinner/Lunch/Crockpot/SlowCooker
Cuisine: Paleo/American
Ingredients
  • A few teaspoons Ghee
  • 5 Garlic cloves, minced
  • 2 medium Onions, chopped
  • 1 tspn Salt
  • 1 tspn Pepper
  • 5 Celery stalks, diced
  • 5 Carrots, peeled and largely diced
  • 1 Rutabaga, peeled and largely diced
  • 2 Lbs. Organic, Grass fed Beef Chuck, cut into chunks
  • 32 oz. Organic, Grass fed Beef Broth
  • 7 oz. Organic Tomato Paste (I used Bionaturae)
  • 1 TBSPN Herbs de Provence
Directions
  1. Melt a small amount of Ghee in a large sauté pan and cook garlic, onions and a pinch of salt and pepper until softened.
  2. Toss the garlic and onions into the crock pot.
  3. Add more ghee to pan (if necessary) and repeat the process, cooking the celery, carrots, and rutabaga until softened with a touch of salt and pepper. (Note: you do not want to cook the veggies. You just want to soften/brown them. They will “cook” in the crockpot).
  4. Remove the softened veggies from the pan and transfer to the crockpot.
  5. In the same pan, (adding ghee if needed), sear the beef on all sides with salt and pepper to taste again.
  6. Add the seared beef to the crockpot.
  7. Add about a quarter cup of the beef broth to the hot pan to deglaze, scrape up any brown bits from the bottom, and add the contents of the pan to the crockpot. Add the rest of the beef broth to the crockpot along with the tomato paste and the Herbs de Provence.
  8. Turn the crockpot on low and cook overnight or for 8-10 hours.
Recipe by Shaped By Sherri at https://shapedbysherri.com/paleo-beef-stew/