Paleo Beef Stew

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pat the beef stew meat dry with paper towels and season generously with salt and black pepper.

   Ca. 2 min.

   Kokkens note: Drying the meat helps achieve a better sear.

2. 2

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   Ca. 1 min.

3. 3

   Brown the beef stew meat in batches, ensuring not to overcrowd the pot; remove browned meat and set aside.

   Ca. 10 min.

   Kokkens note: Browning creates a flavorful crust and adds depth to the stew.

4. 4

   Add the yellow onion to the pot and cook until softened, about 5-7 minutes.

   Ca. 6 min.

5. 5

   Stir in the garlic, carrot, and celery stalk, cooking for another 3-5 minutes until fragrant.

   Ca. 4 min.

6. 6

   Add the tomato paste and dried thyme to the vegetables, stirring well and cooking for 1 minute.

   Ca. 1 min.

   Kokkens note: Cooking tomato paste briefly deepens its flavor.

7. 7

   Return the browned beef to the pot, then pour in the beef broth and add the bay leaf.

   Ca. 2 min.

8. 8

   Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 60 minutes.

   Ca. 1 t.

   Kokkens note: Ensure the heat is low enough for a gentle simmer to tenderize the meat.

9. 9

   Stir in the sweet potato and continue to simmer, covered, for another 45-60 minutes, or until the beef and sweet potato are very tender.

   Ca. 50 min.

   Kokkens note: The sweet potato will thicken the stew slightly as it cooks.

10. 10

    Remove the bay leaf and taste, adjusting seasoning with additional salt and black pepper if needed.

    Ca. 1 min.

11. 11

    Ladle the stew into bowls and garnish with fresh parsley, if desired, before serving hot.

    Ca. 1 min.