I have had this stew in the Q since our last snow storm a few weeks back. Of course I got lazy and didn’t get around to posting it. Also, the weather heated up here in Charlotte to the 60′s and 70′s and it just didn’t feel right to post it. Now it’s back to being cold here and so I feel like it’s the perfect time to get it out there for all of you to enjoy before winter is officially behind us. I don’t know about you but I’m ready for winter to go away and for spring to arrive! I’m in need of some warm weather. I have been seeing the daffodils blooming around town so I like to think that is a sign that it will be here soon. Fingers crossed!
Talked to the publisher today and it looks like the new book will be out May 1st! Yay!! So excited for this upcoming book. If you want to get your hands on it early it is up on Amazon right now for pre-sale. Head to Powerful Paleo Superfoods to take a look and pre-order there so you can be one of the first to receive. Inside this new book are 50 powerful paleo superfoods and all the reasons why you should be including them in your lifestyle. Each superfood has a recipe included so there is no excuse for you not to give it a try! Stay tuned for more fun news with the new book launch. I’m so excited to share this book with you! It took a lot of sweat and even tears to create. Writing a cookbook is one thing, writing a nutritional based cookbook is another. A lot went into it but I couldn’t be happier with the outcome. A huge thanks to Julia and the Fair Winds Press team!
I’m hoping to get a cookbook review up next week of the super awesome Nom Nom Paleo new cookbook. Have you seen it?! OMG! It’s awesome and can’t wait to share with you all. Did I mention I love her and her adorable family!? They are so cute! I have been reading Michelle’s blog since I first started Paleo. I’ve also been reading her husbands blog, Fit Bomb, from the beginning too. It was actually his blog that helped me in my reoccuring issues with torn hands after multiple pull-ups. So needless to say they are awesome in more ways than one! Stay tune….next week….cookbook review!
Now for the recipe….
A hearty beef stew with bacon and vegetables makes this dish perfect for those last days of winter.
- 2 lbs. boneless beef chuck
- 4 thick slices sugar-free bacon, chopped
- sea salt and freshly ground pepper
- 1 yellow onion, chopped
- 3 carrots, cut into 1/4-inch pieces
- 3 stalks celery, cut into 1/4-inch pieces
- 1 medium sweet potato, diced
- 2 cloves garlic, chopped
- 4 cups beef stock or broth
- 2 Tbs. tomato paste
- 1 Tbs. balsamic vinegar
- 1 Tbs. chopped fresh flat-leaf parsley, plus more for garnish
- 1 tsp. minced fresh thyme
- 1 tsp. minced fresh rosemary
- 1 bay leaf
- Cook the bacon: In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside.
- Brown the beef: In a sealable plastic bag, add the beef chunks, 1 tsp sea salt, and 1/2 tsp black pepper and shake to coat. Return the fry pan to medium-high heat. When the drippings are hot, add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the onions, carrots, celery, sweet potato, and garlic on top.
- Cook the stew: Add broth, tomato paste, and balsamic vinegar to the vegetables and beef and stir to combine. Place bay leaf on top and cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the reserved bacon, parsley, thyme and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve.