Recipe: KILLER Paleo Beef Stew

My husband calls me the soup whisperer... I LOVE to make soup.

I came up with this stew recipe last week and it turned out to be pretty amazing. The depth of flavor was very rich and the texture satisfying and filling even without the use of potatoes.

Here it is:

Ingredients:

2 Lb. lean stew beef
2 small white onions, peeled & chopped
3 T. minced garlic
3 T. organic virgin olive oil
1 t. Himalayan pink salt
Fresh ground pepper
Bay leaf
3 C. Fresh white mushrooms, washed and sliced
1 Qt. Organic Mushroom Broth (I like Pacific Brand)
1 Qt. Organic Beef Broth (I like Pacific Brand)
1 T. Organic Worcestershire sauce (can be omitted)
3 T. Organic brewed Soy Sauce (can be omitted)
6 stalks celery, washed and sliced thin
3 cups baby carrots, sliced

Process:

Heat the olive oil in a large stock pot over medium heat. Add the onions and garlic and cook until tender. Add the stew beef. Brown as much of the stew beef in the oil / onion / garlic mix as possible. Sprinkle with the salt as you stir and pepper to taste.

Add the mushrooms and stir to coat with oil, softening them a bit. Do the same with the celery.

Once the mushrooms and celery are softened a bit, add both the mushroom broth and the beef broth. Add more if necessary to make sure the meat is covered.

Add the worcestershire and the soy sauce at this time. Add the bay leaf. Add the carrots.

Cover. Bring the stew to a boil over medium high heat.

Reduce heat to med / low and simmer for several hours or until the beef is tender and falls apart easily. Add water or broth as necessary to avoid any scorching and to keep the meat covered.

I use a food processor to do most of my slicing / dicing. It's easier and the pieces are of consistent size.

Pair this with a nice, fresh salad and this is a fantastic meal perfect for cold weather nights.

Enjoy!