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Classic beef stew is loaded with protein and vegetables, but it is also normally made with potatoes and flour. To make it paleo-friendly, thicken the stew with pureed sweet potatoes and cashew butter. This gluten- and dairy-free rendition of beef stew tastes just as good as the classic recipe and packs in even more nutrients.
Ingredients: [‘sweet potatoes’, ‘fresh sage leaves’, ‘thyme’, ‘rosemary’, ‘stewing beef’, ‘bacon’, ‘salt %26 freshly ground black pepper’, ‘unsalted chicken stock’, ‘diced onions’, ‘carrot’, ‘celery’, ‘tomato paste’, ‘garlic cloves’, ‘smooth cashew butter’, ‘flat leaf parsley’]
Quantity of Ingredients: [“12 ounces sweet potatoes, halved lengthwise “,”4 fresh sage leaves”,”2 sprigs thyme”,”1 sprig rosemary”,”1 1/2 lbs stewing beef, cut into 2-inch chunks “,”4 pieces uncured bacon, cut across in 1/4-inch strips “,” salt u0026 freshly ground black pepper”,”4 cups unsalted chicken stock”,”2 cups diced onions, 1-inch “,”1 cup sliced carrot, 1-inch “,”1 cup sliced celery, 1-inch “,”1 tablespoon tomato paste”,”5 garlic cloves”,”2 tablespoons smooth cashew butter”,” fresh flat leaf parsley, for garnish “]
Number of Servings: 6
Steps: [‘Preheat the oven to 400 degrees F.’, ‘Poke holes in the sweet potato halves with a fork. Place on a parchment- or foil-lined baking sheet and bake until fork tender, about 1 hour. Alternatively, microwave on high until the flesh is fork tender, 6 to 8 minutes. Set aside.’, ‘Tie the sage, thyme and rosemary sprigs together with kitchen twine or a clean rubber band and set aside.’, ‘Heat a Dutch oven over medium heat and cook the bacon, stirring often, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate and discard all but 1 tablespoon of the pan drippings.’, ‘Pat the beef dry and sprinkle with salt and pepper. Return the Dutch oven to the stovetop on medium-high heat. Working in batches, brown the meat on all sides, 5 to 7 minutes. Add the broth, onions, carrots, celery, tomato paste, garlic and herb bundle. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour on low heat.’, ‘Uncover and cook at a low simmer until the meat is tender and the vegetables are cooked through, 45 minutes.’, ‘Scoop out the flesh from the cooked sweet potatoes and place in a blender. Carefully add 1 cup of the stewing liquid and the cashew butter to the blender, then puree until smooth. Add the puree to the stew and stir well. Simmer to thicken, 5 minutes, then season with salt and pepper. Remove the herb bundle and serve the stew garnished with the bacon bits and parsley leaves.’]