How lucky am I that I have a sweetheart husband who doesn't mind sharing some of the cooking? I spent much of the weekend feeling under-the-weather -- and a little beat up from Saturday's ride -- so
Mike made the ultimate comfort food on Sunday to soothe my battered soul.
Mmmmm... so good! (Thanks, honey!)
Beef & Tomato Stew
- 1-2 lbs stew beef
- 2 tbsp coconut oil (or olive oil)
- Approx. 4 cups beef stock
- 2-3 onions, chopped
- 5 carrots, peeled and chopped
- 3-4 potatoes*, peeled and cubed
- 1 quart diced tomatoes (or a 28 oz can)
- 2 Tbsp Italian Seasoning
In dutch oven over medium-high heat, saute onions, carrots, potatoes for 3-5 minutes in coconut or olive oil. Add beef, tomatoes, beef stock and seasonings. Cover and cook for 1 hour on simmer. Remove lid and cook uncovered an additional 45 minutes to reduce some of the liquid and thicken the broth. Easy.
(Thanks, Leslie, for the recipe!)
*White potatoes are "on the line" as far as paleo is concerned, and we do eat them sporadically. Who can eat a beef stew without potatoes?
