Monday, October 5, 2015

Beef Stew

Fall is here! In Michigan we do Fall things like go to cider mills like we have never consumed fermented apple juice and donuts in our lives.... 
and tailgate in the freezing cold for our favorite teams...

it also means stews, soups and chili's are making their appearance in my kitchen. The idea for this recipe came from Cooking Light Magazine, I adapted it to make it paleo/Whole30 and with ingredients I had. To serve it, I made mashed sweet potatoes... my sister used Udi (gluten free) bread. 
- 2 lbs Stew Beef, cut into 1 inch pieces
- 3/4 teaspoon salt, divide
- 1/2 teaspoon black pepper
- 1 Large Tomato (or two plum), chopped and seeded 
- 2 cups Lower-sodium Beef Broth
- 1/2 cup water + 1/4 Cup 
- 1 tablespoon minced garlic
- 1/4 cup Arrowroot Powder
- 1 tsp Italian Seasoning
- 1 bay leaf
- 1 (8-ounce) White Button mushrooms, sliced
- 3 Carrots, peeled and sliced
- 1 Sweet Onion, finely chopped

1. In a dutch oven, or large pot, over medium high heat a small amount of oil. Add the beef and brown on all sides. It does not need to be cooked through. Remove the beef.
2. Add a splash of beef stock and scrap the brown bits off the bottom of the pan. Add the vegetables and saute a few minutes until softened. Add the seasoning, the rest of the stock and the beef back in. Bring to a boil.
3. Mix the arrowroot powder and 1/4 cup of water together. Add this slurry to the pot and stir....the stew will thicken. If it is too thick add a bit more broth. Simmer for 1 hour covered. Remove the lid, stir, and simmer another hour uncovered. 

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