Maybe I am jumping the gun, but I feel like it is stew time already. I noticed the first bit of leaf color change on the cherry trees in my yard. This means several things: campfires are close at hand, I can sleep under some real covers and pumpkins are about to take over everyone’s doorstep. Ginny made her yearly pumpkin purchase a few days ago and now our fireplace is filled with little orange pumpkins that will probably be turned into some kind of stuffed delight in a month or two. Stay tuned for those.
I spent the morning being true to my Paleo commitment by fishing with my dad. We did catch a few, but not enough to sustain the family through the fall. Fortunately, Whole Foods is open until 10pm.
Stews are an easy way to incorporate any veggies you may have in the fridge you are not sure what to do with. I had several onions leftover from a cookout and a delicious package of stew meat that I bought at a local farm from my friend, Jane. I added in a generous amount of mushrooms to add to the flavor and a bit of red wine to after cooking down the onions.
This stew has a rich, full flavor and would go well with some fresh bread. I kept it Paleo so no bread for me. It lasted several days, which is always a bonus when you don’t feel like cooking every night.
Notice that dark broth around the carrots. This was a mixture of the caramelized onions, celery and about one cup of dark red wine. I often see recipes that include onions and celery as a base and they tell you to cook the celery only for a few minutes. This is fine is you want them to still be slightly crunchy, but I like to cook celery down so it blends in with the onion well. This means cooking it at least 15 minutes or so…almost as long as the onions.
Note: if I were going strictly Paleo with this I would not include the wine in my stew, but since it was just a cup and it cooks down I can break the rules a bit, right? You can always use a bit of red wine vinegar instead and keep it strictly Paleo.
PREP TIME: 15 minutes COOK TIME: 45 minutes SERVINGS: 7
- 3 tbsp. olive oil
- 2 onions, sliced thin
- 5 sticks celery, diced
- 1 head garlic, minced
- 2 lbs. beef stew meat
- 1 cup red wine
- 4 cups water or beef broth
- 1 bay leaf
- 1 tsp thyme
- 1 tbsp. cumin
- 1 tbsp. sea salt
- 1 tsp black pepper
- 2 lbs. chopped carrots
- 16 oz. sliced mushrooms
- Heat olive oil in a Dutch oven over medium heat. Add onions and cook for about 10 minutes. Add celery and cook for another 15 minutes, stirring occasionally. Add garlic and stew meat and cook for a few minutes until outside of beef is brown. Add wine and deglaze for a couple minutes, stirring frequently.
- Add remaining ingredients and simmer for about 20 minutes or until carrots are soft. Serve and enjoy!