I always feel like I have to start off with an apology whenever I post meat dishes because I can never seem to get a decent (aka, appetizing) shot of the dishes. I don’t know what it is, most likely me but I’ll blame it on the camera, but meat rarely looks like what it does in real life. Sigh…I know should get a better camera AND learn more about food photography but the former requires money, lots of money. I’m just thankful my cooking has improved more so than my photography skills over the years.
Since we had some unusually cold weather recently, I thought a beef stew would be nice, although you wouldn’t have known that the last couple of days! I came up with this Paleo diet friendly recipe for the Mister. Typically I would have used flour to help thicken the broth as well as potatoes, but since neither are on the Paleo list of foods, I had to come up with something else. I used turnip which thickened the broth to more of a stoup consistency (thicker than a soup but not quite a stew). Of course if you don’t care about Paleo, by all means use flour and potato in this recipe. This dish can be made on the stove, in the oven or in a slow cooker. Since I was using almost 4 lbs of chuck steak which is double the recipe, I had to go with the larger Dutch oven since my slow cooker and Vitaclay were too small to fit everything. But the recipe below will fit into a 5-quart slow cooker. This heats up well as a leftover. It can also be frozen for up to 3 months.
The main ingredient list follows the Paleo diet but I’ve added the substitute which are italicized within parenthesis for non-Paleo cooking. One thing to note is that I used oxtail broth instead of beef broth in the recipe. Oxtail broth adds such wonderful flavors to the broth and I try to use it whenever I have some on hand. Adding a couple of oxtail to the recipe would also work well.
- 2 lb beef chuck, fat trimmed off, cut into 1 1/2-inch cubes
- 2 strips of bacon, diced
- 2 anchovy fillets (2 teaspoon anchovy paste)
- 2 tablespoon grass-fed ghee or olive oil (unsalted butter)
- 1 large carrot, 1/2-inch sliced
- 1 celery rib, 1/2-inch sliced
- 1 turnip, peeled, cut into 1-inch cubes
- 6 garlic cloves, coarsely chopped
- 1 tablespoon tomato paste
- 2 medium onions, chopped
- 1 teaspoon dry thyme
- 1 teaspoon crushed dry rosemary
- 1 tablespoon smoked paprika (or Hungarian sweet paprika)
- 1 teaspoon crushed Cayenne pepper
- 1/2 cup dry red wine
- 1 cup beef broth (or water or chicken stock, or even better, oxtail broth!)
- Kosher salt
- freshly ground black pepper
- Fresh flat leaf (Italian) parsley, chopped (optional)
If you’re using a Dutch oven or heavy bottomed pot, you can do everything in the pot. If using a slow cooker, use a large skillet for browning and then transfer everything to the slow cooker.
In a large skillet or Dutch oven on medium-high heat, add 1 tablespoon of ghee. Brown the beef in batches. Add more ghee as needed. Transfer the browned meat to slow cooker or set aside on a plate after browning.
Reduce the heat to medium, add the bacon and cook until crispy, leaving the bacon fat in the pan. Set aside the crisped bacon with the browned meat. Add onions, carrots and celery to the pan and cook the vegetables for about 5 minutes until browned. Add garlic, stir and cook for another minute. For non-Paleo, you can sprinkle 1 tablespoon flour, stir and cook for about 2 minutes until browned. Add wine, scraping all the brown bits from the bottom of the pan. Bring to boil. Add broth, herbs, tomato paste, paprika and Cayenne pepper. Return the browned meat and bacon to the pot (or add all the pan contents to the slow cooker). Cover and simmer for 3-4 hours or until the beef and vegetables are fork tender. For slow cooker, cook for 3-4 hours on high or 6-8 hours on low.
Variation: Try adding some orange zest during the last 30 minutes of cooking.
Here’s what I had with my bowl of beef and turnip stoup! Well, not the whole bottle, just a small glass since I’m not a big drinker.