Sweet and Smoky Beef Stew

I am so happy and relieved today! Midterms are officially over and I got a PERFECT score on my muscle anatomy practical. Tonight, I don’t have to do any studying and I have a long weekend (no school on Monday). Things couldn’t be any better, really. Tomorrow, I’m treating myself to breakfast out after my morning workout, and then in the evening, Jesse and I are going out with a friend. It’s so good to have things to look forward to and have a light at the end of the tunnel.

Meanwhile, go make this stew! I can’t tell you how amazing this concoction tastes. I threw ingredients in the pot that I thought would work well together, and the result kind of blew my mind. My only regret is that I didn’t make a bigger batch. Jesse and I gobbled it all up and didn’t have any leftovers. It is SO good!

Ingredients:

  • 4 pieces good-quality bacon, chopped
  • 1/2 lb grass-fed beef stew meat
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3/4 cup crimini mushrooms, sliced
  • 3 stalks celery, chopped into 1-inch pieces
  • 1 cup carrots, chopped into 1-inch pieces
  • 2 Tbsp tomato paste
  • 1 cup bone broth
  • 1 tsp apple cider vinegar
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • Dash of cayenne pepper
  • Sea salt and pepper to taste

Directions:

  1. Heat large pan over medium heat. Add the chopped bacon and stew meat (no need for oil b/c of the bacon) and allow to cook and brown, stirring frequently.
  2. Once meat is done, remove from pan with a slotted spoon and set aside (if don’t have a slotted spoon, use a regular spoon and try to keep the bacon grease in the pan for sautéing the vegetables).
  3. Add the onion, celery, and garlic to the pan and stir. After a couple minutes, add the carrots and mushrooms.
  4. Stir frequently until the vegetables are soft, about 10 minutes. Then, add the tomato paste, bone broth, apple cider vinegar, spices, and sea salt and pepper. Add the stew meat back to the pot. Mix well and bring to a simmer.
  5. Turn heat to low and cover the pot with a lid (may need to tilt lid slightly, so it’s not sealed). Let simmer for about 3 hours. Enjoy!

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About paleoinpdx

Born and raised in Alpena, Michigan, I moved to Portland (PDX) in 2008 after graduating from Michigan State University. I reside with my husband, Jesse and our two cats, Mila and Dutch, in inner NE Portland. I am a yoga, fitness, health and nutrition enthusiast, and enjoy cooking and experimenting in the kitchen.

15 responses to “Sweet and Smoky Beef Stew”

  1. paleopassionista says :

    Did you make the bone broth yourself? Looks delic!

  2. Alissa says :

    Congrats on your exam! Enjoy your weekend. This stew looks delicious. Mmmm bacon!

  3. hamdiesal says :

    made this for dinner the other night. thank you!!! it was so damn good.

  4. Doug says :

    Just to clarify, you added the meat back in before you simmered for 2-3 hours, correct?

  5. Rebecca says :

    i’ve seriously made this like 5 times in the past 1.5 months since you posted this! i’ve made sure that grass fed stew beef is always in my meat order :) it is delicious and SUPER easy, thanks!

  6. Tory Harper says :

    How many servings does this recipe make? I’m looking forward to making it!

    • paleoinpdx says :

      For us, it was only 2 servings. You can definitely double the ingredients though to make a larger pot. It’s incredibly satisfying! I hope you enjoy it!

  7. myfoodreligion says :

    I am stalking you for ways to cook beef being that I am still trying to figure out this red meat eating bizzo. Got any good recommendations that are not too “meaty”? ;)

    • paleoinpdx says :

      I recommend going the slow cooker route, so you have nice tender beef that you can shred apart if you want. This is what I did when I first tried beef after more than 10 years of not eating it! I just used beef stew meat and slow cooked it with veggies, curry paste and coconut milk for a few hours. It came out juicy, flavorful and very tender. This stew is even a great option!

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  1. 29 Tasty and Hearty Beef Stews to Warm You Up | Paleo Grubs - October 2, 2013

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