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Western Grassfed Beef

Tips for Cooking Beef Stew like a Pro [Paleo Recipe]

September 20, 2016

Beef_Stew_Cooking_TipsAs the leaves begin to change you crave something warm and comforting in your belly, traditional comfort foods like chicken pot pie, baked potato soup, and stuffing aren’t exactly simple feats for a paleo enthusiast. The good news is there’s no need to skip out on the fall festivities! We’ve found you the perfect autumn meal with 100% grass fed, grass finished beef: Paleo Beef Stew. It’s easy to prepare… it doesn’t require your attention…. And it’s deeeee-licious! Grass fed, grass finished beef is the perfect addition to your paleo diet. It’s chalk full of balanced omega 3s and 6s, protein, healthy fats, and is perfectly in line with paleo guidelines.

Before diving into the recipe, take a look at our tips for cooking stew like a pro (and how to keep the grass fed, grass finished beef tender and tasty):

 TIP #1:  Sear.

Sear-iously? Meat can lose flavor the longer it cooks. An easy, and effective fix, to this dilemma is to sear the meat.

  • Drizzle a little olive oil in a pan (don’t use non-stick).

  • Turn up the heat, and keep an eye on it to ensure the oil doesn’t smoke/burn.

  • Once it’s nice and hot, throw the meat in (4 to 5 pieces at a time).

  • Cook for 1 to 2 minutes on each side. This will lock in the flavor.

  • Make sure to scrape up the bits left in the pan to add to the soup for caramelized, delicious depth.

TIP #2:  Stew – not gravy.

Remember, stew is not supposed to be the consistency of gravy. Skip the heavy thickening. If you want to slightly thicken it, lightly coat the beef with arrowroot immediately before searing it.

TIP #3:  Slow and steady wins the race.

When cooking your stew, go slow and low. Keep the heat low, and take your time. Because grass fed/grass finished beef has a faster cooking time, always check the meat at the 2-hour mark.

  • Stove top or oven – don’t exceed 2.5 to 3 hours on low (about 190 to 200 degrees cooking temp).

  • Crock pot – the “low” setting usually runs about 190 degrees. Check your beef at the 2-hour mark, and every 30 minutes from there on. You want it tender, but not pulpy. 

 TIP #4:  Acids go last.

Add your acids towards the last quarter portion of the cooking. Meaning if you’re cooking for 2 hours, add them at the hour and a half mark. Adding them too soon will toughen your beef!

TIP #5:  Vegetables, not mushtables.

Add your vegetables about 15 minutes prior to your acids. This will keep them from getting too mushy during the cooking process.

TIP #6:  Spice up your life.

The guidelines are different for dried and fresh spices.

  • Dried spices can be added when your meat is thrown in the pot. They continue adding flavor for up to 4 hours, and need around 1 to 2 hours to really infuse the broth.

  • Fresh spices should be added in the last 30 to 45 minutes of cooking. Any longer and their flavor will cook out of the dish entirely.

TIP #7:  Clean it up.

Once the soup is done cooking, scoop off any fat. No, this isn’t a joke. It will not destroy the flavor in doing so, and anyone eating the stew won’t experience the feeling of a thousand pounds inside their stomach. Leave some if you’d like, but not all of it.

 

Now that you’re armed with valuable tips and tricks, the moment you’ve been waiting for… *drum roll please*

 

Paleo Beef Stew

From Our Kitchen to Yours-- the WGB Team

 

Beef_Stew

Prep Time: 1 hour, 5 minutes Cook Time: 15 minutes Serves: 4

Ingredients:

2 lbs Western Grassfed Beef Stew Meat (made from chuck and round roast) 
1 1/2 cups   Western Grassfed Beef Bone Broth (or make your own with our broth recipe)
  Olive oil (we like Kasandrinos)
4 Radishes, freshly washed, greens/stems and roots trimmed, cubed
1 Yellow onion, chopped into 1 inch pieces
2 Carrots, chopped into 1 inch rounds
2 Celery stalks, chopped into 1/2 inch pieces
2 tsp Thyme, dried (remember, if using fresh, double recommended amount)
2 tsp Rosemary, dried
1 tsp Marjoram, dried
2 Bay leaves, dried, whole
1 tsp Chili powder
1/2 cup Red wine, robust
2 tbsp Tomato paste
 4 Garlic cloves, minced
  Salt & Pepper to taste
  Parsley, freshly chopped (for garnish)

 

Instructions:

  1. Remove stew meat from refrigerator, pat dry, sprinkle on salt and pepper to pieces, and let rest at room temperature for one hour.

  2. While meat rests, prepare vegetables (radishes, onion, garlic, celery, and carrots). Keep radishes separate from the rest of the vegetables, they will be added in at a different time.

  3. Place beef bone broth in crockpot, adding radishes, and dried herbs. Set crock pot aside.

  4. Drizzle olive oil in a pan, heat to a high temperature, but not to smoke point.

  5. Sear meat in the pan (just prior to searing is when you add the arrowroot if you are looking to make a thicker stew).

  6. Add seared meat to crock pot. Cook on the low setting.

  7. Place onion, garlic, carrots, and celery in pan used to sear meat with meat bits still in it. Sauté the vegetables for 3 to 5 minutes to unlock flavor. Set aside.

  8. At 1.5 hours, add sautéed vegetables to crock pot.

  9. At 2 hours, check your meat. It should be cooked, but not quite falling apart yet. 

  10. Once you’ve checked your meat, add in the wine and tomato paste (it is best to add wine to tomato paste first, and stir until combined. This will help the tomato paste emulsify easily). Gently stir. If you are using any fresh herbs, now is the time to add them.

  11. Let cook for an additional 30 minutes to an hour. Once meat is falling apart, turn crock pot off.

  12. Remove bay leaves. Salt and pepper to taste. Add fresh parsley as garnish if desired.

Serve and Enjoy!

 

You see? You can be paleo, and still have “comfort” food with this Paleo Beef Stew recipe. Here at WGB, we want all your seasons to be filled with healthy goodness to fill your table and your heart. Stay tuned for more paleo recipes to keep you warm from the inside out… and in the meantime, check out our online store to get 100% grass fed, grass finished beef raised the Western Grassfed Beef way.

 

Western Grassfed Beef, the Natural Beef label from Panorama Meats, works directly with U.S. family ranchers throughout the West and Midwest. All cattle are born and raised on open pasture and are fed a diet of grasses and range forage. Our natural 100% grass fed and grass finished beef is humanely raised with no antibiotics or added hormones, and always raised on pastures. We believe in supporting our rancher's way of life and in raising cattle the right way.

 From Our Kitchen to Yours-- the WGB Team


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   Tips for Storing, Preparing and Cooking Grass Fed Beef

 

Author:WGB Team

Topics: Cooking Tips, Paleo, Recipes