Primal Beef Stew in Cabernet Sauce

Primal Beef Stew in Merlot SauceThis is oh, so simple, yet so tender and tasty, you’ll find yourself eating it before you get it to the bowl!





Serving: 6


  • 2 lbs Stewing Beef (grass-fed)
  • 2 tbsp Coconut Oil
  • 2 c Beef Stock
  • ½ c Cabernet Sauvignon or other Red Wine (optional, however it won’t be a Cabernet sauce)
  • 1 tbsp Worcestershire Sauce
  • 3 Garlic Cloves, peeled & smashed
  • 2 Sprigs of Rosemary, removed from stem & fine chop
  • 2 Bay Leaves
  • 2 Onions, sliced
  • 1 tsp Sea Salt
  • 1 tsp Honey
  • ½ tsp Pepper, freshly cracked
  • ½ tsp Paprika
  • Dash of Cloves
  • 3 lg Carrots, sliced
  • 3 Celery Stalks, chopped


  1. In a dutch oven over medium heat, brown meat in hot oil.
  2. Remove seared beef from dutch oven.
  3. Add onions and stir with a wooden spoon until caramelized, scraping up any bits.
  4. Deglaze with wine until almost evaporated (optional, however it won’t be a Cabernet sauce).
  5. Return beef to dutch oven.
  6. Add stock, Worcestershire sauce, garlic, bay leaves, rosemary, sea salt, honey, pepper, paprika, and cloves.
  7. Cover and simmer 1 ½ hours.
  8. Add carrots and celery.
  9. Cover and cook 30 to 40 minutes longer.
  10. Remove bay leaves and serve.
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