Hearty Paleo Beef & Mushroom Stew
Cold winter months just beg for warm, filling dishes like this Hearty Paleo Beef and Mushroom Stew. The aroma that fills your kitchen while the stew slowly braises will have everyone begging to know what’s for dinner!
Even without potatoes, you meat-and-potato lovers will devour this stew!
Red Palm Oil Punches Up The Nutrition
Searing the stew meat in Wildly Organic’s Red Palm Oil adds an antioxidant punch to this paleo-friendly stew.
Red palm oil is high in Vitamin A, an essential antioxidant for growth and development, supporting the immune system, and healthy vision. It is a fat-soluble vitamin so consuming it with fat, such as the red palm oil, makes it possible for your body to absorb it.
Red palm oil is also high in oleic acid, another fatty acid rich in antioxidants. It supports the immune system, cardiovascular health, helps reduce inflammation, and can even help brain function (including memory).
Adding this rich source of antioxidants to your diet is easy (not to mention tasty) with Wildly Organic’s sustainably-sourced red palm oil.
Are you concerned about the environmental impact of harvesting red palm oil? Rest assured that Wildly Organic is a trusted, ethical source:
Wildly Organic Red Palm Oil is sustainably sourced, RSPO-certified, and minimally processed to preserve the nutritional qualities of which red palm oil is regarded.
Hearty Paleo Beef and Mushroom Stew… with a secret!
Would you like to know my secret for delectable beef?
Coffee!
Dark, roasted coffee just does something wonderful to red meat.
Additionally, fresh marjoram really makes for an aromatic experience as this stew braises. Lay a few sprigs on top, then pull the stems out after it’s done. The little leaves fall right off; just stir them in before serving.
You can also use dried marjoram if fresh is unavailable, but if you have fresh, please do use it! Fresh herbs make such a huge difference in a recipe.
What cozy soups and stews are bubbling away in your kitchen this winter?
- 2tablespoons Wildly Organic Red Palm Oil
- 1pound grass-fed beef stew meat
- 1large onionchopped
- 1-1/2cup rainbow carrotschopped
- 2 cloves garlicpressed
- 1/2 to 1pound whole baby bella mushrooms quartered, or leave whole if desired
- 1/2cup strongly brewed coffee
- 1/2cup water
- 1 to 2teaspoons Wildly Organic Himalayan Pink Saltor to taste
- 1teaspoon black pepper
- 2sprigs fresh marjoramor 2 teaspoons dried marjoram
- 2teaspoons arrowroot powderoptional, for thickening
- 1tablespoon cold wateroptional, for thickening
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Preheat oven to 325F.
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In a Dutch oven, melt palm oil.
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Sear the stew meat chunks on all sides, but do not cook through.
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Remove the browned meat and add the chopped onions and carrots to the pan and sauté for 5 minutes.
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Add garlic and mushrooms and sauté for 2 minutes, watching carefully so the garlic doesn't burn.
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Add coffee, water, salt, and pepper and stir to combine well.
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Lay the fresh marjoram on top (or if using dried herb, stir it in to combine well).
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Put the lid on the Dutch oven and braise for 1 hour.
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Uncover and continue braising for 30 more minutes.
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Remove the marjoram stems before serving or thickening, the leaves should slide off easily - just stir them in.
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If you'd like to thicken with arrowroot, combine 2 teaspoons arrowroot with 1 tablespoon water then stir into the hot stew liquid.
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Heat over medium heat, whisking or stirring until thickened.
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