Beef Stew

I couldn't find a recipe that sounded tasty enough this evening, so I made my own with what we had on hand. It looks pretty good! The mandolin was quite helpful for the slicing.

Ingredients:

• 1 tbsp olive oil
• 1 lb grass-fed beef, stew cut
• 4 garlic cloves, peeled and diced
• 1 medium onion, chopped
• 1 daikon, peeled and sliced into thin rounds
• 2 parsnips, peeled and sliced into thin rounds
• 2 carrots, peeled and sliced into thin rounds
• 2 celery stalks, trimmed and chopped
• 1/4 c red wine*
• 4 tbsp fresh marjoram, chopped
• 2 tbsp fresh thyme, chopped
• 1 tsp ground coriander
• 2 vine tomatoes, chopped (not drained)
• 4 c organic beef broth
• sea/kosher salt and black pepper

How to:

1. Season the beef with salt and pepper. In a large pot heat the olive oil and cook the stew meat on medium to med-high, browning on all sides. Once cooked, put the meat aside in a bowl.
2. Add the garlic and onion to the pot, scraping up any browning on the bottom of the pan. Cook until onions are translucent. 
3. Add daikon, parsnips, carrots, celery, spices and wine. Stir to combine and let them simmer for about 5-8 minutes. Season with a litte more salt then add tomatoes. Stir just a bit to let them break up.
4. Add broth and then add meat back into the pot. 
5. Cover and simmer on lowest heat for 40-60 minutes, depending on how much time you have to let the flavors mingle.

* Leave out the wine if you are doing pure paleo; I'm sure it will taste fine without it. You may need to add just a bit of water at this point to keep the veggies from stickin to the pan.