Tuesday, March 17, 2009

Beef and Potato Stew with Saffron

I haven't been posting as much as I would like. I've taken some pictures of our food lately but I haven't had time to sit down and write anything up until today. Here is something we ate tonight. It is a delicious paleo beef stew with Spanish flavors. The original recipe is "Beef and Potato Stew with Saffron from La Mancha" from the book "Real Stew" by Clifford A. Wright. I had never used cloves or saffron in a stew before, but the result was amazingly rich and delicious. I think this may be my new favorite beef stew!

serves 4-6

1/2 cup extra virgin olive oil
2 large green bell peppers, seeded and chopped
1 medium onion, sliced and separated into rings
6 cloves garlic, finely chopped
2-1/4 lbs boneless stew beef
*1-1/2 lbs potatoes, cut into 1-1/2 inch chunks
1 T sea salt
1 tsp black pepper
1/4 tsp ground cloves
1 bay leaf
Good size pinch of saffron threads
1 cup dry white wine
1 cup beef broth, optional
1-2 T arrowroot powder, optional

Layer the olive oil, bell peppers, onion, garlic, and beef into a stew pot in that order. Layer the potatoes on top of the beef. Add the salt, pepper, cloves, bay leaf, and saffron. Pour the wine and beef broth over and add enough water to come to the top of the potatoes but not cover them.

Bring to a boil, reduce heat to low, cover, and simmer until the meat is very tender, about 2 hours.

The broth is relatively thin at this point. If you would like a thicker stew, with the pot still on the heat dissolve the arrowroot in 2 T cold water and stir into the stew.


*note: Some people don't consider potatoes to be paleo. I find them acceptable on my personal version of the paleo diet, but if you'd rather substitute a different root vegetable I think that rutabaga would work the best.


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