Beef Stew by Nom Nom Paleo

beef chuck roast, kosher salt, ghee, onion, cremini mushrooms, tomato paste, garlic, coconut aminos, red boat fish sauce, thyme, dried bay leaf, black pepper, italian parsley, carrots, yukon gold or russet potatoes

Prep Time: 10 min
Cook Time: 50 min
Total Time: 1 hour 15 min

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– 3 pounds beef chuck roast (or boneless short ribs or beef brisket cut into 1 1/2- to 2-inch cubes)
– Diamond Crystal kosher salt (or Magic Mushroom Powder)
– 1 tablespoon ghee (avocado oil, or fat of choice)
– 2 medium onions (thinly sliced)
– 1 pound cremini mushrooms (cleaned, stemmed, and quartered)
– 2 tablespoons tomato paste
– 6 garlic cloves (peeled and smashed)
– 2 tablespoons coconut aminos (or gluten-free tamari if you tolerate fermented soy)
– 1 teaspoon Red Boat fish sauce
– 2 fresh thyme sprigs (or 1 teaspoon dried thyme)
– 1 dried bay leaf
– freshly ground black pepper
– 1/4 cup Italian parsley (roughly chopped)
– 3 large carrots (cut into 1-inch pieces)
– 1 pound Yukon Gold or Russet potatoes (cut into 1-inch cubes)

Prep Time: 10 min
Cook Time: 50 min
Total Time: 1 hour 15 min

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