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)|
|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|
- 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.