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
Prep Time: 10 minutes
Cook Time: 10 hours
Total Time: 10 hours, 10 minutes
PHOTO CREDIT: Dominique Fasano/Perchance to Cook
- 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)
- First start by searing the meat in two batches in a large pan.
- 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)
- Repeat the same steps with the second batch of meat, using the same measurements for the onion, garlic, tomato paste, paprika, pepper and salt.
- 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.
- Pour 3 cups of chicken broth on top of the beef in the slow cooker.
- 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)
- Set the slow cooker on low heat and cook for 10 hours.
- Mix the stew before serving and enjoy!
Meet 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.