Beef Stew (Grain Free, Gluten Free, Gaps, Paleo, Primal)
Adapted from The Best Recipe
Ingredients
- 2 tablespoons ghee, divided
- 4 yellow onions, sliced thin
- 2 tablespoons coconut flour
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 1/2 cups dry white wine (you can substitute this with chicken stock)
- 1 1/2 cups chicken stock
- 3 pounds beef chuck, trimmed and cut into 1 1/2-inch pieces
- 1 tablespoon honey
- 1 tablespoon cider vinegar
- 2 bay leaves
- 2 teaspoons Celtic sea salt
- 1 tablespoon Dijon mustard
- 1/4 cup chopped flat-leaf parsley
Instructions
- Preheat the oven to 250ºF and place rack on middle-low position. Heat 2 tablespoons ghee in a large dutch oven (an ovenproof pot with a lid) over medium-low heat. Add the add onions and sauté, stirring frequently until onions release their liquid, about 10 minutes. (If the bottom of the pot begins to brown too much, push the onions aside with a spoon, pour a small amount of water and scrape up the brown bits.) Continue to cook until the onions caramelize, about 15 minutes. Stir in coconut flour and cook for 1 minute. Make a well in the center of the pot and add garlic and thyme and cook until fragrant, about 45 seconds. Add the wine and chicken stock, scraping up any brown bits on the bottom of the pan. Add the beef, honey, cider vinegar, bay leaves and sea salt. Bring to a boil, cover with the lid and place in the oven. Cook for 2 1/2 hours, until meat is tender. Stir in mustard and parsley and additional sea salt to taste. Serve alone or over creamy mashed potatoes.
Nutrition
- Serving Size: Serves 6