Recipe: Heart Homemade Paleo Beef Stew Recipe
Cold night. Glass of red. Ugg boots. Game of Thrones. Hearty beef stew. Bliss!
Everyone has their favourite beef stew recipe but I urge you to try mine at some point. I would usually use a cheaper cut of beef and slow cook the stew for hours until the meat was succulent, tender and breaking apart but this time I used whole scotch fillet (it was on special, people!), which I cut into smaller chunks and the meat was ready and tasting amazing in half the time. I like to add a little kick to my stew so you will notice an addition of chili and a few other ingredients and flavours that mingle together and create magic in the pot.
Cook’s notes: You can use a cheaper cut of beef for this stew such as beef skirt, chuck or rump roast but you will have to add an extra hour to part one cooking time. I use whole scotch fillet because it was on special and it had lots of good fatty bits throughout, which helped to keep it nice and moist. For those of you who avoid dairy, replace cream with 1 tablespoon of butter at the end. Yes, I know, butter is dairy but it’s 95% fat with hardly any milk solids left and to be frank I think it should be its own food group. Unless you’re super sensitive, JUST EAT BUTTER! Or use ghee instead, that’s 99% fat. And ok, you can probably go without and it will still turn out amazing, maybe just a little thinner in consistency. And finally, I use a little dry sherry in this recipe and you might think, ‘Who has sherry in their house?’, well you should! Get yourself a little bottle of semi-decent dry sherry and use it stews, casseroles and sauces to add depth and complexity (I actually don’t know exactly what it does but it just tastes better).
- 1kg grass fed beef whole scotch fillet, diced into 2cm cube
- 1 large brown onion
- 1 small red chill
- 1 tsp lard or ghee + 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2/3 tsp ground nutmeg
- 2 tbsp gluten free Worstershire sauce
- 1/2 cup dried porcini mushrooms
- 1 large garlic clove, diced
- 1/2 cup white wine or Verjuice
- 20-30 ml dry sherry (port can also be used)
- 1/4 tsp fennel seeds
- 3-4 fresh thyme sprigs
- 1 fresh rosemary sprig (or 1 tsp dried rosemary)
- 1 star anise
- 1 litre good quality beef stock
- 2 medium carrots, peeled and sliced
- 2 celery sticks, peeled and sliced
- 5-6 fresh button mushrooms, sliced
- 1 medium sweet potato, peeled and diced
- 2 tbsp tapioca flour or arrowroot flour
- 2 tbsp heavy, thick cream OR 1 tbsp of butter
- Heat lard and olive oil in a heavy casserole pot and cook onion until softened, add salt, chili and pepper.
- Add beef and cook until colour changes to grey, about 5 minutes. Add white wine or Verjuice, Worstershire sauce, dried mushrooms, garlic, sherry, stock, thyme, rosemary, fennel seeds, star anise and nutmeg. Pour in the stock, stir and bring to boil.
- Part one – cook with a lid on, on low heat, for 1 hour 15 minutes.
- Part two – add carrots, celery, sweet potato, fresh mushrooms and cook with the lid on for 15 minutes. Then, remove the lid and cook on medium heat for 15 minutes, this will start the evaporation and thickening process. Then, add a few tablespoons of the stew liquid to a cup with tapioca flour and let it dissolve. Add the dissolved tapioca to the beef and stir, it will start to thicken. Finallly add butter or cream, stir through and cook for a further 5-10 minutes with no lid on to finish the thickening process.
Preparation time: 20 minutes
Cooking time: 2 hours (more if using tougher cut of beef)
Number of servings: 4-5