Stews are so perfect this time of year. This stew is no exception. It can be done in a slow cooker, but really if you’re geeky like me and have the time, I recommend just stewing it old school slow and steady style. Also, you can easily double or triple this recipe if you want some leftovers to bring in to work (excellent idea).
- ¼ cup almond flour
- ¼ teaspoon freshly ground pepper
- 1 pound beef stewing meat, trimmed and cut into inch cubes
- 5 teaspoons vegetable oil
- 2 tablespoons red wine vinegar
- 4 ½ cups beef broth, homemade or low-sodium canned
- 2 bay leaves
- 1 medium onion, peeled and chopped
- 5 medium carrots, peeled and cut into 1/4-inch rounds
- 2 large baking potatoes, peeled and cut into 3/4-inch cubes
- 2 teaspoons salt
- herbs to taste
- Combine the almond flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch.
- Remove the beef from the pot and add the vinegar. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Season with salt, pepper, and herbs. Ladle among 4 bowls and serve.