Paleo Easy Oven Beef Stew

Paleo Easy Oven Beef Stew

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! ).


Leave a Reply

Your email address will not be published. Required fields are marked *