I had been thinking about making beef stew for a few weeks. The trick to making this especially delicious is actually roasting it in the oven. The ingredient list may seem long; however, if you are cooking paleo you will probably have most of these in your pantry.
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 lb. beef sirloin tips, cubed
- 1 large onion, diced
- 1 lb. baby carrots, 3/4 inch cubes
- 1/2 c celery
- 1 1b. parsnips, peeled, cubed into 3/4 inch cubes
- 8 oz. button mushrooms, sliced
- 6 oz. tomato paste
- 2 tbsp tapioca flour
- 2 tbsp all-purpose seasoning, divided
- 5-8 oz. white wine
- 4 cups beef broth, 3 c/1 c
- 3 tbsp arrowroot
- parsley, garnish (optional)
In large ziplock bag add tapioca flour, 1 tbsp all-purpose seasoning, and beef. Close bag, and shake so that the beef is well coated. Set aside.
Preheat oven to 375 degrees.
In a large dutch oven heat olive oil over medium heat. Add garlic and cook until fragrant. Add beef to garlic and brown meat. Stir occasionally. When meat is browned add onions, carrots, celery, parsnips, and mushrooms. Cook until onions are translucent.
Stir in tomato paste so that it is well incorporated with ingredients in the dutch oven. Add white wine, scraping the cooked bits off the bottom of the dutch oven. This is where lots of flavor will come out. Stir in 3 cups of beef broth. Cover dutch oven and transfer to oven.
Roast in oven for one hour stirring occasionally; then test tenderness of vegetables. When they are almost to the tenderness you desire make a slurry with the remaining beef broth and the arrowroot. Pour slurry into stew and stir. Cook for another half hour.
Remove form oven, stir well and serve. Eat. Enjoy.