This Beef Stew recipe comes from Chris Kresser’s website. It’s paleo-approved, gluten-free, and simply delicious. Upon making it I had food for days upon days — this recipe is good for 6 servings or more. In Chris’ recipe, celeriac root is called for, but I substituted taro root in for another nutrient dense alternative. It came out to be fantastic. I also called this [Adobo] for all the Filipino cuisine lovers because this is essentially a “fancy” take on beef adobo. And dang it is good!
I posted a cooking video for this recipe — check it out for some visuals! But trust me, this is an easy recipe. You just need to buy the right ingredients, chop em up, and combine them in the slow cooker (or over the stove on low temp) for several hours.
After a few hours of slow cooking, the stew was soupy like this ^
I let it cook for a while longer. If you like it more soup-like and the beets crunchier, you can take it off the heat at this time.
If you want everything softer, cook it down until it is more like this….
After 6 hours of slow cooking, my yellow beets and taro root absorbed the herbs and juices to the consistency of my ideal texture. Success.
For the next few days, I had quick stew meals for lunch and these beef omelettes for breakfast. I love how leftovers can so easily evolve into delicacies ;]
On another day I had a side of stew with my marrow soup and curry scramble. The possibilities are unlimited….
Now what you need to do:
- 2 lb. beef chuck or round, cut into two-inch stew cubes
- 2 TB lard
- 6 shallots, sliced
- 1 yellow onion, sliced
- 8 cloves garlic, minced or pressed
- 1 TB tomato paste
- 1 cup tomato puree or 2 chopped tomatoes
- 1 1/2 cups red wine (if you would prefer not to use wine, substitute 1 1/4 cups additional stock and 1/4 cup apple cider vinegar)
- 1 cup beef stock
- 2 anchovy fillets, minced (optional)
- 2 bay leaves
- 3 TB dried herbs de Provence (or if you’d like, make your own bouquet garni with fresh herbs–thyme sprigs, parsley sprigs, bay leaves, and any others–tied in cheesecloth)
- 2 cups yellow beets, peeled and cut in 1 to 2 inch chunks
- 2 cups celery root (celeriac), peeled and cut into 1 to 2 inch chunks, about 1 large or two small celery roots. Substitute turnips, carrots, parsnips, etc, for the beets and celery root; just check carb value of your substitutions (on nutritiondata.com) if on low carb plan
- 4 strips orange zest
- fresh parsley for garnish, chopped
- Preheat the oven to 300F.
- Heat an oven safe pot over medium heat. Add the lard and onions. Cook, stirring, until softened, about 10 minutes.
- Add 6 of the minced garlic cloves and cook for one more minute (save the other 2 for the end).
- Add all the remaining ingredients except the fresh parsley. Make sure the liquid completely covers the beef, and add more wine and/or stock if necessary. (If using a slow cooker, transfer the onions and garlic from the pan to the slow cooker, add all ingredients, and cook on low for 4-6 hours).
- Stir and allow to come to a gentle, very low simmer. Cover with the lid of the pot and transfer to the oven. Cook for 4 hours, stirring every hour or so.
- The stew is done when the beef is fork tender. At the end of cooking, add the remaining 2 cloves minced garlic and cook for 5 minutes more.
- Serve the stew, and garnish with the fresh parsley.