serves 4-6
ingredients:
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
water
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.
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*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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3 comments:
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