This is a paleo re-make of a classic French braised beef recipe. Usually it would be served over a pasta, however this was amazing just as is. No pasta needed! If you feel you need pasta with this dish, I would include veggie noodles (carrot or zucchini), or a rice pasta for those who still keep rice in their diet. I loved it just as it was. The next day is was even better. The flavors married overnight and the taste was incredible. The house smelled amazing while this was cooking. This is no ordinary beef stew! This dish is not 100% paleo as it does have some red wine in it.
The red wine combined with the garlic and ghee gave this dish such an intense flavor and tenderness. The meat just fell right apart. This is perfect for serving dinner guests. You can’t go wrong with it!
2-3 TBS OMghee
1 head of garlic or 12 cloves finely diced (I used a small food processor)
1 (2-3 pound) grass-fed boneless chuck roast cut into cubes
sea salt and black pepper
1 cup of organic red wine
1/2 cup bone broth or beef stock
2 cups of chopped carrots
1 large vidalia onion chopped
1 TBS muir glen organic tomato paste
1 (14.5 oz) can muir glen organic diced tomatoes
1 tsp fresh chopped rosemary
2 bay leaves
1 tsp fresh chopped thyme
Preheat oven to 300 degrees
Chop the veggies. I put the garlic in a mini food processor like this:
The carrots, onions, rosemary, bay leaves, and thyme were chopped and combined in a large bowl for easily dumping into the stew:
Take the beautiful piece of meat and do not cut the fat off!
Cube it into 2-3 inch cubes, and sprinkle generously with sea salt and fresh cracked pepper:
Heat 1 TBS OMghee in a dutch oven over low heat. Add garlic to the pan. Cook for 5 minutes or until garlic is fragrant and then remove garlic from the pan and set it aside. Increase heat to high. Add the beef cubes and brown them on all sides. Remove beef from pan and set aside.
The bottom of the pan is now glazed with beef juice, ghee, and garlic. It looks all shiny and crackly. Now it’s time to loosen the brown bits and deglaze the pan!
Keeping the heat on high, I poured 1 cup of organic red wine over the glaze, and scraped it to loosen the bits. Bring wine to a boil. Then add back the garlic, beef, and remaining ingredients. I also added another tsp of salt and a couple cranks of fresh cracked pepper. Put remaining 2 TBS OMghee on top:
Bring everything to a boil and then put the cover over the dutch oven.
Bake at 300 degrees for 3 hours or until beef is tender. Discard the bay leaves. Garnish with fresh thyme if desired!