| AMOUNT | UNIT | INGREDIENT |
|---|---|---|
| 2-3 | LBS | Beef Stew Meat |
| To taste | - | Salt & Pepper |
| 3 | TBSP | Coconut Oil |
| 1 Medium | - | Carrot |
| 1 Medium | - | Onion |
| 1 Medium | - | Celery Stalk |
| 2 | Cloves (Minced) | Garlic |
| 2 | TBSP | Tomato Paste |
| 1/2 | Cup | Beef Broth |
| 2 | TBSP | Balsamic Vinegar |
| 3-5 | Cups | Water |
| 2 | TSP | Salt |
| 1 | TSP | Pepper |
| 2 | Sprig ( teaspoon dry) | Bay Leaves |
| 1 | Sprig ( teaspoon dry) | Rosemary |
| 1 | Sprig ( teaspoon dry) | Sprig Thyme |
| 1 | Sprig ( teaspoon dry) | Sage |
| 2 | Sticks | Cinnamon |
| AMOUNT | UNIT | INGREDIENT |
|---|---|---|
| 1/2 | CUP | Parsley Leaves finely minced |
| 1 | Orange | Zest |
| 1 | Sprig ( teaspoon dry) | Sprig Thyme |
| 2 | Cloves (Minced) | Garlic |
| 1/2 | TSP | Rose Water (Optional) |
- Sprinkle the beef generously with salt and pepper.
- In a large pot or Dutch oven, heat the coconut oil over medium-high heat
- Add the meat in batches and sear on all sides.
NOTE: It's important that you don't crowd the pan. The meat needs air around it to achieve a crisp brown crust.
- With tongs or a slotted spoon, remove the browned pieces to a bowl to catch their juice.
- Repeat with the remaining cubes.
- In the same pot, sauté the chopped carrot, onion, celery, and garlic for about 2 minutes. stirring with a wooden spoon.
- Add the tomato paste and stir for about 1 minute.
- Deglaze the pan.
Which is just a cook's way to say: Add the broth and vinegar, then stir with passion, scraping up all the wonderful brown bits at the bottom of the pan.
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Keep stirring until the mixture starts to thicken.
-
Put the meat and its drippings back into the pot.
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Add 3 cups water. 2 teaspoons salt, a healthy dose of pepper, the bay leaves, rosemary, thyme, sage, and cinnamon sticks.
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Bring to a boil, then reduce the heat and simmer with the pot only partially covered for about 90 minutes.
NOTE: This is not a soupy stew, but if the stew starts to dry out, add more water, about a 1/2 cup at a time. Simmer until the meat is fall-apart tender and the liquid in the pan has been reduced to gravy-like status.
- During the last 15 minutes of stew cooking time, make the gremolata.
- In a small bowl, mix the parsley, orange zest, thyme. garlic, and rose water.
- Remove the cinnamon sticks and herb stems from the stew pot.
- Ladle the stew into deep bowls and top with a few pinches of orange gremolata.
Bonus points if you also add a light drizzle of olive oil.