December 4, 2020

Paleoista Beef + Parsnip Stew

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Paleoista Creamy Beef + Parsnip Stew
Author: 
Recipe type: Dinner
Cuisine: Paleoista Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Shortcut your time in the kitchen by using a properly curated and prepared bone broth. Add a side of your favorite leafy greens and you've got the perfectly balanced meal: heavy on the veggies, a nice dose of good fat and a bit of properly sourced protein to boot. Bon Apetit.
Ingredients
  • 3 pounds grass fed and finished chuck roast
  • 2 Tablespoons duck fat
  • Himalayan Salt
  • 4 large parsnips, chopped
  • 2 large carrots, chopped
  • 750 mL organic sulfite-free red wine, such as chianti
  • 2 cups grass fed and finished beef bone broth
  • 2 bay leaves
  • 1 sprig rosemary
Instructions
  1. Pat roast dry
  2. Cut into 1" cubes
  3. Heat fat over medium high in dutch oven
  4. Preheat oven to 350
  5. Sprinkle beef with salt
  6. Brown evenly on all four sides, roughly a total of 12 minutes
  7. Remove beef
  8. Add parsnips and carrots and brown, stirring occasionally, until brown
  9. Add wine and broth
  10. Place meat back into oven
  11. Add rosemary and bay leaves
  12. Cover and place in oven 3-4 hours
  13. Remove and let cool briefly before serving

 

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