Paleo recipes and more from New York Times bestselling cookbook author Michelle Tam! Beef stews that are slowly braised in the oven are tastier than those you cook in a slow cooker or pressure cooker. Heat a Dutch oven or soup pot over medium-high heat. Add the cooking fat and allow to melt, then add the beef and brown on all sides. Heat the oil in a large Dutch oven over medium high heat, and working in batches, add the stew meat. – Brown for 5-6 minutes per side, then flip over with tongs.
Here’s a list of all the best Paleo beef stew recipes! Grass-fed beef will brown more easily and will be leaner, so reduce the heat somewhat and you may need a bit more cooking fat for this step. Bring to a simmer on the stove top then cover and place in the oven.
This recipe for Moroccan Beef Stew is something I’ve been making regularly. I put it all in the pot, let it cook in the oven, then add some vibrant chunks of butternut squash at the end– for a meal that is bright, warming, and seems like something that took a whole lot more effort than it really did. Try an international take on beef stew with this Vietnamese-inspired recipe featuring a tender meat and squash in a spicy seasoning blend. It’s great in classic Italian-seasoned recipes, but it works just as well with this Vietnamese take on a comfort-food staple featuring spicy seasonings and savory bites of beef and squash. (or to put in a frittata for breakfast: Vietnamese baked eggs also sound pretty good! ).