5 Hour Stew

5 Hour Stew
5 Hour Stew
Yields 8
It Will Be Waiting For You When You Come Home
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  1. 1 cup beef broth
  2. 2 cups diced tomatoes with juice
  3. 2 cloves garlic, crushed
  4. 1 cup red wine
  5. 3-4 pounds grass-fed beef (steak), cubed
  6. 1/3 cup almond flour (optional)
  7. 1-2 Tablespoons coconut oil for browning beef (optional)
  8. 4-5 potatoes or 1 butternut squash, cubed
  9. 2-3 rutabaga, peeled and cubed
  10. 6 carrots, peeled and sliced
  11. 1 bunch celery, sliced, leaves removed
  12. 2- 3 onions, chopped
  13. Pink Himalayan salt and pepper to taste
  14. 2 Tablespoons arrowroot flour (optional)
  15. Fresh dill to garnish
  1. Preheat oven to 250 degrees
  2. In a small bowl combine beef broth, tomatoes, garlic and red wine and set aside
  3. A tasty way to thicken your gravy is to coat the beef in almond flour and brown in 1-2 Tablespoons of coconut oil
  4. In a large roasting pan layer the ingredients in this order; (from the bottom to the top) beef, potatoes/squash, rutabaga, carrots, celery and onion
  5. Add salt and pepper
  6. Pour the tomato mixture over top
  7. If you like a thicker gravy, mix 2 Tablespoons arrowroot flour with cold water in a small glass jar and shake vigorously with lid on; add to the liquid before roasting
  8. Cover and bake for 4 to 4 1/2 hours
  9. Remove lid and cook uncovered for the last 1/2 hour
  1. I recommend a salad over grain with this meal.
  2. It goes great with a green garden salad.
The Keyes Ingredients https://thekeyesingredients.com/

Posted on

June 16, 2014

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