Greek Beef Stew (stove top)

I made this last night for my family! It was easy to do and they all ate it! Yup, the 6 year old, the 9 year old, and the hubby! They said it was yummy! I served the kids over organic jasmine white rice (could use brown rice) and mine and my husbands over mashed cauliflower!  I cooked some peas and added to the kids to give them green veggies! Bowls were licked clean! Give it a try!

*Note: i use a little less onion. And i sprinkled cinnamon in the stew did chicken broth and some red wine!

**Yes, this Paleo and Advocare, Ultra Lite, 21 Day Sugar Detox, and Whole30 approved with no wine!

Greek Beef Stew
Delicious healthy easy to make Beef Stew! Everyone will love! Paleo, No sugar, Ultra Lite, and Advocare approved!
Servings Prep Time
6 15
Cook Time
90
Servings Prep Time
6 15
Cook Time
90
Greek Beef Stew
Delicious healthy easy to make Beef Stew! Everyone will love! Paleo, No sugar, Ultra Lite, and Advocare approved!
Servings Prep Time
6 15
Cook Time
90
Servings Prep Time
6 15
Cook Time
90
Ingredients
Servings:
Instructions
  1. Sprinkle the beef generously with salt and pepper. In a large pot or Dutch oven, heat the coconut oil over medium-high heat, then add the meat in batches and sear on all sides. It’s important that you don’t crowd the pan. The meat needs air around it to achieve a crisp brown crust. With tongs or a slotted spoon, remove the browned pieces to a bowl to catch their juice. Repeat with the remaining cubes.
  2. In the same pot, sauté the chopped carrot, onion, celery, and garlic for about 2 minutes, stirring with a wooden spoon. Add the tomato paste and stir for about 1 minute.
  3. Deglaze the pan. Which is just a cook’s way to say: Add the broth and vinegar, then stir with passion, scraping up all the wonderful brown bits at the bottom of the pan. Keep stirring until the mixture starts to thicken.
  4. Put the meat and its drippings back into the pot. Add 3 cups water, 2 teaspoons salt, a healthy dose of pepper, the bay leaves, rosemary, thyme, sage, and cinnamon sticks.
  5. Bring to a boil, then reduce the heat and simmer with the pot only partially covered for about 90 minutes. This is not a soupy stew, but if the stew starts to dry out, add more water, about a 1/2 cup at a time. Simmer until the meat is fall-apart tender and the liquid in the pan has been reduced to gravy-like status.
  6. Remove the cinnamon sticks and herb stems from the stew pot. Ladle the stew into deep bowls — bonus points if you also add a light drizzle of olive oil.
Recipe Notes

This tastes even better on day 2 and 3 (and 4) — and it freezes/defrosts beautifully.

Thank you to Melissa at www.theclothesmakethegirl.com for this recipe!!

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