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September means summer is soon coming to a close. Cooler weather will prevail throughout the country and cooking will begin to come back into the kitchen from the grill. Once again, the kitchen will become a place of savory smells and simmering pots of soups, stews and roasts. This dish from past USWM Featured Chef, Dominique Fasano, is a Hearty Hungarian Beef Stew that will fill your house with the tantalizing flavors and aromas of grass-fed beef, root veggies and European seasonings.

Recipe Author: Dominique Fasano/Perchance to Cook

USWM Shopping List: Grass-fed Stew Beef, Raw Honey, Pastured Chicken Broth

Prep Time: 10 minutes

Cook Time: 10 hours

Total Time: 10 hours, 10 minutes

Servings: 6

hungarian beef stew

PHOTO CREDIT: Dominique Fasano/Perchance to Cook

 

Ingredients

  • 2 Tbs olive oil
  • 2.5 lbs beef cubes or stew meat
  • 4 cloves of garlic , minced
  • 1 yellow onion , minced
  • 2 Tbs tomato paste
  • 2 Tbs paprika
  • 1 tsp pepper
  • 2 1/2 tsp salt
  • 1 tsp fresh thyme
  • 1 tsp dried rosemary
  • 1 Tbs coconut flour (I like the Nutiva Organic brand)
  • 2 Tbs honey
  • 3 cups chicken broth
  • 2 cups of baby carrots
  • 1 sweet potato , quartered
  • 2 parsnips , sliced

 

Instructions For Hearty Hungarian Beef Stew (Paleo, GF)

  1. First start by searing the meat in two batches in a large pan.
  2. For the first batch, heat 1 Tbs olive oil in a large frying pan over Medium High heat. Add 1/2 of a minced yellow onion, and 2 cloves of minced garlic to the pan. Mix with a spatula and cook for 1 minute. Add 1 Tbs of tomato paste and mash the tomato paste into the onions/garlic and let the mixture cook for 30 seconds. Put half of the beef cubes into the pan and cook for 2 minutes. During these 2 minutes, put 1 Tbs paprika, 1/2 tsp black pepper and 1 tsp of salt on top of the meat. Flip and cook the other side of the meat for 2 minutes. Put the meat into the slow cooker, and scrape the pan with a spatula, putting everything into the slow cooker. ( I like the Crockpot brand of slow cooker)
  3. Repeat the same steps with the second batch of meat, using the same measurements for the onion, garlic, tomato paste, paprika, pepper and salt.
  4. Once the meat is seared and all of it is in the slow cooker, sprinkle 1 Tbs of coconut flour on top of the meat. Then add 1/2 tsp of salt, 2 tbs of honey, 1 tsp of thyme and 1 tsp of rosemary on top of the beef.
  5. Pour 3 cups of chicken broth on top of the beef in the slow cooker.
  6. Add the chopped up sweet potato, parsnip, and baby carrots on top of the beef in the slow cooker. (Note: turnips and butternut squash taste and work great here too)
  7. Set the slow cooker on low heat and cook for 10 hours.
  8. Mix the stew before serving and enjoy!

 

Perchance to CookMeet The Chef:

Dominique Fasano is a past Featured Chef for USWM. Thanks to Domique for sharing this hearty recipe. Dominique is a blogger, recipe developer and photographer for her blog Perchance to Cook. You can read more about Domique and her fabulous recipes on her Featured Chef page.

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