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We’ve known home chef and blogger extraordinaire Russ Crandall (aka The Domestic Man) for many years and have fallen in love with his beautiful photography and traditional recipes. Like us, Russ believes in an ancestral, whole foods way of eating. Russ is a leader in the paleo/real food community, and we’re a fan of his cookbook The Ancestral Table. He shared his recipe for beef stew with us.

Beef Stew
Serves: 4
Prep Time: 20 minutes
Cooking Time: 2 1/2 hours

Ingredients:

2 lbs stew meat, chuck roast, or similar, cut into 1 1/2″ chunks
1/2 tsp sea salt
1/2 tsp black pepper
1 tbsp coconut oil
1 medium onion, finely chopped
2 cloves garlic, minced
1/4 cup red wine
1 cup beef stock or broth
1 cup chicken stock or broth
1/2 tsp dried thyme
2 bay leaves
2 large russet potatoes, peeled and cut into bite-sized chunks
2 carrots, cut into bite-sized chunks
1 parsnip, cut into bite-sized chunks
1/2 cup frozen peas
1 small handful fresh parsley, chopped

Directions:

1. Season the meat with the salt and pepper. In a Dutch Oven, heat the oil on medium until shimmering, about 2 minutes. Add the meat and brown, in batches if needed, turning every few minutes. Set the browned meat aside.

2. Preheat oven to 300 degrees Fahrenheit. Add the onion to the Dutch Oven and saute until softened, about 5 minutes. Add the garlic and saute for another 30 seconds, then add the beef and its accumulated juices, wine, broths, thyme, and bay leaves. Add more broth if needed to mostly cover the beef. Bring to a simmer, cover, and put in the oven to roast for 1 hour and 15 minutes.

3. Add the potatoes, carrots, and parsnip to the Dutch Oven. Roast for another 40 minutes, until the vegetables and meat are tender. Remove from the oven, uncover, and place on the stovetop to simmer on low heat as you prepare the vegetable puree below; discard the bay leaves.

4. Using a ladle or large spoon, remove some of the potatoes, carrots, and parsnips about 2 cup total, and 1/2 cup of the bone broth. Blend the vegetables and broth into a smooth puree, then return it to the Dutch Oven, stirring until thick, about 1 minute. Carefully stir in the peas, then cover and simmer for 5 minutes. Season with salt and pepper to taste, garnish with fresh parsley, and serve.

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