Beef Stew

Beef stew is generally Paleo, but thickening the gravy normally takes wheat flour, here we sub almond flour. Enjoy.

Take 4.5p of lean beef roast. Trim of all visible fat and reserve. Cut beef into 1" cubes and season with salt and pepper. In a 5+q pan, brown beef cubes (if there are too many, which there will be if you have a pan like mine, do not overwhelm the pan, cook them in stages. It took me three stages). Add finely diced large onion and minced garlic clove. Saute until wilted. Add 3T (45g) almond flour to make roux. Simmer to thicken.

Meanwhile, take reserved beef fat and render in seperate 3q pan. Once completely rendered, remove excess beef/fat. Saute 2+p fingerling potatoes, 5 thickly sliced carrots, 3 sliced celery stocks, and another large onion, cut into large pieces. Cook low and slow for as long as needed.

To the beef concoction: add 1c of red wine, 1/2c of juice from 28 oz can of whole peeled tomatoes. Take 1t of celery salt, 1/2t dried thyme, and grind smooth in a mortar and pestle. Add to beef mixture with 1q water with 2 bay leaves. Simmer for 3/2 hours. Add vegetables from other pan. Add drained whole stewed tomatoes. Remove bay leaves. Simmer for another 1/2 hour.