Primal Beef Stew in Cabernet Sauce

This is oh, so simple, yet so tender and tasty, you’ll find yourself eating it before you get it to the bowl!

 

 

 

 

Serving: 6

Ingredients:

• 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

Instructions:

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.