The leaves are falling. You’re sending kids to school wrapped in sweaters. And pumpkins are making their appearance on porches near you. To add to all that is wonderful about this time of year, enjoy the comfort of a delicious Paleo Beef Stew. Slippers are optional.
- In a large pot, saute 1 large chopped onion and 2-3 cloves chopped garlic. Include a small amount of olive oil. When softened, add 1 pound of cubed beef stew meat and allow to brown on all sides.
- Add 2-3 sliced carrots and cook until almost tender. (Additional veggies can be added to your liking; squash, turnips, mushrooms, green beans, cauliflower, etc.)
- Add 1 cup of beef stock and 4 cups canned tomatoes (fire-roasted tomatoes add a hint of smokiness). Next add 1/2 cup of red wine or 2 tablespoons red wine vinegar.
- Cover and simmer for at least one hour on medium-low heat with 2 bay leaves and 1-2 teaspoons of fresh chopped oregano and basil (dried herbs can be used as well).
Makes 4 servings.