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Homemade Italian Beef Stew with Wine, Paleo Friendly, Grain Free

A Paleo Friendly, gluten free, grain free Italian stew with turnips instead of potatoes.
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Entree
Cuisine: American
Servings: 6
Author: Angela Roberts

Ingredients

  • 2 pounds lean beef cubes
  • 6 carrots
  • 2 celery sticks chopped
  • 2 onions chopped
  • 4 garlic cloves minced
  • 2 large cans San Marzano Tomatoes order here
  • 1 quart beef broth or 1 tablespoon organic bouillon paste (or can use water)
  • 1 cup white wine can use red
  • 2 handfuls parsley divided
  • fresh thyme
  • oregano
  • 6 small turnips large diced
  • 1 bunch Tuscan kale ribs removed, torn into pieces
  • 1 cup frozen peas optional
  • parmigiano reggiano cheese
  • cracked red pepper to taste

Instructions

  • Season meat with salt and pepper.
  • Brown meat in large dutch oven or frying pan.
  • Remove meat, set aside on a plate.
  • Add in onions, two carrots, finely chopped, celery. Cook for five minutes or until onions are softened, on medium low heat. Add in minced garlic and cook for about one minute. You don't want that garlic to go past pale golden.
  • Deglaze pan by adding in 1/2 cup of white wine. You can use a red wine if you choose.
  • Cook down for about ten minutes. Add in tomatoes. Just smoosh up with your hands, adding all tomato and juices.
  • Add beef back in. Add in handful parsley, reserving some for garnish, bay leaves, fresh thyme.
  • Add in 1 teaspoon salt, and black pepper.
  • Cook on top of the stove on very low simmer for three hours, stirring frequently. Add beef broth or water a little at a time.
  • This stew is a soupy stew, not very thick and you can choose not to add in the beef broth. The tomatoes with the beef and herbs will yield plenty of flavor.
  • Remove bay leaves, and any parsley, or thyme stems.
  • An hour before serving, roast carrots and turnips in oven for twenty minutes, tossed in olive oil and salt.
  • Put into the stew, add in kale and frozen peas.
  • Season again with salt and pepper, fresh chopped parsley.
  • Serve with freshly grated parmigiano reggiano and red chili pepper.