Beef Stew

Grass fed beef shimmered in wine, vegetables and a rich tomato herb sauce is anything but boring.  Beef stew is a simple fail proof meal to make anytime of the year.  It makes a great week night meal or fabulous fall entertaining dish.  Coconut oil skillet sweet potatoes are the perfect topping to the stew along with a fresh baby greens salad for a complete Paleo dinner.

Ingredients:

2 pounds grass feed beef stew meat (London broil or sirloin)
1 small sweet onion chopped
1 cup fresh baby carrots halved
1 pound fresh green beans snapped in half
2-3 stalks of celery chopped
½ cup fresh mushroom sliced
1 can all natural preservative free tomato sauce
½ cup dry white wine
1 cup all natural gluten free beef stock
3 cloves fresh garlic chopped
1 tablespoon basil
½ tablespoon oregano
2-3 drops of fish sauce (all natural KAME brand)

Method:

1.) Preheat oven to 350 degrees.  In a large Dutch oven add onion, carrots, celery, garlic and 1 tablespoon of EV coconut oil.  Sauté over medium heat for 7 minutes.  Add  in beef stock and bring to a simmer.
2.)  In the mean time, heat 1 tablespoon of EV coconut oil in a large cast iron skillet.  Once hot, add beef flat side down, not crowding skillet.  Cook beef on all sides until browned or meat lifts easily from skillet.  Remove beef to plate and continue with remaining beef until all stew meat is browned.
3.) Add wine to pan and turn off heat.  Scrap all browned bits up from pan.  Add wine mixture to Dutch oven.  Add meat, mushrooms, tomato sauce, basil, oregano, fish sauce and black pepper to taste to Dutch oven and stir together. 
4.) Cover with lid and place in oven for 1 hour.  After 1 hour stir beef stew.  Continue cooking 30 more minutes or until beef is desired tenderness.
5.) Spoon into bowls and serve coconut oil skillet sweet potatoes over top of beef stew.