Published on January 11, 2013, by in Paleo Recipes.

Tomato Beef Broth RecipeHi everyone!

Sorry I’ve been gone for so long– I took a nice long sabbatical from work over the Christmas holiday and was quite honestly just enjoying spending time with my family.

Since it’s been a while since I’ve posted anything for you, I’m going to start a new monthly feature called the Paleo Recipe of the Month. Here’s this month’s recipe, I made it the other night and really enjoyed it. I hope you do too!

1 pound beef top round steak, cut into small pieces (about 1 inch)
1/3 cup flour
6 ounces portobello mushroom caps, cut into small pieces
1 tablespoon vegetable oil
2 onions, cut into thin wedges
2 cups fresh baby carrots
1 14.5 ounce can beef broth
2 14.5 ounce cans petite diced tomatoes with garlic & olive oil or 2 14.5 ounce cans diced tomatoes with basil, garlic & oregano
1 cup tomato juice
  Salt and black pepper to taste
3 tablespoons water
  • Preheat oven to 325o F. In a plastic bag combine beef and 2 tablespoons flour, seal and shake to coat beef. Heat the oil in a Dutch oven over medium heat until hot. Add beef and brown.
  • Add remaining ingredients except water and flour. Mix well and cover. Bake for 1½ hoursor until the beef is fork tender. In a small bowl, combine water and ¼ cup flour; beat with wire whisk until smooth.
  • Remove stew from oven and gradually add flour mixture, stirring gently to blend. Cover and return to oven for an additional 30 minutes.

The whole thing should take about 2 hours to cook and 10 minutes to prep.

Makes 6 servings.