Beef stew seems to be one of the few comforting ways to have comfort food without the baggage of a lot of carbs, sugar, or gluten. Enjoy this hearty dish when days cool down, with a surprising edition of coconut flour that brings that heartiness home with just the right touch of comfort.
3 lbs fatty chuck beef stew cuts: 1½” pieces
½ cup organic coconut flour
¼ tsp. fresh ground black pepper
3 tbsp. unrefined virgin coconut oil
1 red onion, chopped
2 organic garlic cloves, minced
2 carrots large carrots, cut into pieces 1/2″
4 celery stalks, after having been trimmed and cubed
2 tbsp. tomato paste (preferably homemade)
½ bottle of hearty red wine (does not have to be expensive, but definitely not sweet)
4 cups organic beef stock
2 bay leaves
1 sprig of thyme
1 tsp. dried oregano
1 heel of Romano cheese rind
4 ounces sliced Portabello mushrooms
2 tbsp. chopped fresh parsley
Pinch of sea salt
1. Season beef on both sides with salt and pepper.
2. In a large Ziplock bag, combine coconut flour and beef and shake to coat beef thoroughly.
3. Place a thick bottom pot on stove to medium heat.
4. Add 1 tbsp. of coconut oil to melt and place the beef on top, browning on all sides.
5. Add a tablespoon of coconut oil every time you add another batch of beef. Set aside beef in platter.
6. Add the remaining coconut oil to sauté the onion, garlic, carrots and celery. Once onions start to become translucent or tender at 4-5 minutes, stir in tomato paste and mix well.
7. Add the wine, beef stock, bay leaves and oregano. Stir occasionally by scraping the bottom of the pan to loosen any brown leftovers from the beef.
8. Bring to a slow boil and then put at lowest setting.
9. Add beef and drippings from the plate, mushrooms, thyme, and Romano rind.
10. Simmer for an hour while stirring occasionally, or simmer for up to 2 hours.
11. Transfer stew to serving bowls and throw with chopped parsley
Also See: Irish Beef Stew