This is the recipe I mentioned in yesterday’s post Soup for Breakfast.
The image is the original Brazilian version, and above it is the translated and (a lot) modified version I cooked on Saturday. The modifications were truly just due to lack of the right ingredients, to use what I had available – or rather to not use what I did not have available, as the original does not contain anything that would need to be replaced to get paleotized. It calls for oil, without specifying which one, so most people would tend to use soy or canola oil, but again it doesn’t specify so you can use whatever fits your diet. I used olive oil. And don’t ask me why the title says fancy, that part was a literal translation of the original… 😉
Modified Fancy Beef Stew
Makes 4 servings
Preparation: 1 hour
2 pounds of stew beef
salt and black pepper
5 garlic cloves, minced
1/4 cup of wine vinegar
3 tablespoons olive oil
2 chopped onions
1 cup fresh cremini mushroom
1/2 can of fire roasted tomatoes
2 carrots, chopped
a few shakes of dried parsley
2 cups of beef broth*
* for the beef broth, because I didn’t really have it at home, I added water, which I seasoned with cumin, celery salt and garlic powder – not the same, but it was still pretty good and did not allow the broth to be too bland
1. Cut the beef into cubes and season it with salt and pepper to taste, 1 garlic clove and the vinegar, and allow it to rest for a couple of hours.
2. Heat the oil in a pan and sauté the garlic until it starts to golden, then add the beef and mix it well until the beef and the garlic are well incorporated.
3. Add all of the other ingredients and let it cook until the beef is soft.