Stew-Less Beef Stew

Every week I ask the hubby what he wants to eat next week, every week he responds with one of the following statements, “whatever you want to make,” OR, “meat and vegetables.”  Thanks for the input, babe. So each week I am left to find a creative way to deliver meat and vegetables.

For some reason, I instantly thought of beef stew. Of course, when it’s 95 degrees and stupid humid outside, soup isn’t usually the first thing I’m reaching for. So, I decided to add a little twist and turn it into “stew-less” beef stew!  To be honest, this recipe will probably be even better in the fall or winter, but it was huge hit in my house this week!

My only mistake with this recipe – I FORGOT TO BUY CARROTS! L  You can’t have beef stew without carrots, so I encourage you to add them to your list of ingredients when you shop for this recipe.

The best thing I did with this recipe, marinate the beef for at least 24 hours.  The meat turned out so juicy and packed with flavor. Remember, the longer you marinate – the more flavor will be infused in your meat!


 

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Processed with VSCO with 4 preset

What You Need

2lb beef stew meat

3 large red potatoes, diced

4 tbs ghee (or butter)

2 tsp paprika

1 white onion, chopped into large chunks

1 tbs olive oil

2 cloves garlic + 2 cloves

2 cups beef broth

2 tbs tapioca flour

2 tbs water

For the marinade

2 tsp coconut aminos

6 tsp gluten free soy sauce

5 tsp Worcestershire sauce

2 cloves garlic, minced

1 tsp sea salt

1 tsp pepper

1 tsp coriander

2 tsp pure honey

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What To Do

Place all of your marinade ingredients in a gallon zip lock bag, or a large bowl and mix well.  Add stew meat to the marinade and place in the fridge overnight. If using a large bowl, use saran wrap to cover the bowl.

Preheat the oven to 350. Toss the diced potatoes in a large glass baking dish with ghee, garlic, salt, pepper and paprika. Place the dish in the oven. After a few minutes, remove and stir well to ensure that each potato is covered in ghee. Roast for 35-45 minutes until potatoes are crisp and a fork can be easily pierced through.

Once the meat is good and marinated, place a large pot over medium-high heat and add 1 tbs olive oil and garlic. Once garlic is fragrant, add stew meat and any leftover marinade from the bowl/bag. Let the meat cook through.

Add two cups of beef broth to the pot and bring to a quick boil, then turn heat down to low. Cover and let simmer for 35 minutes. Add onions, and let simmer another 5 minutes.

Remove the meat and onions from the pot. In a large bowl or serving dish, combine roasted potatoes, meat and onions.

In a small bowl, combine 2 tbs tapioca starch and 2 tbs water, and mix well. Add this paste to the pot with the beef broth/marinade juice and then stir constantly for about 3 minutes while the juice turns into a thick gravy. Once it reaches your desired level of thickness, remove from heat and pour it over your meat, potatoes and onions and enjoy!

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Notes:

  • You can place the potatoes in the pot while the meat simmers, but personally I prefer my potatoes with a bit of a “crispy” edge which is achieved by roasting them. That’s why I cook the meat and potatoes separately and then throw together at the end!
  • In case you aren’t familiar with ghee – it is clarified butter, which has the lactose removed. For those who are lactose sensitive, like myself, ghee provides the flavor and texture of butter without the lactose so it won’t hurt the tummy! You can find ghee online or at healthy food stores. Trader Joe’s has a great clarified butter!

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