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    Beef Stew Provencal - Dino Version


    Posts : 87
    Join date : 2010-04-03
    Age : 44

    Beef Stew Provencal - Dino Version

    Post  primalpeachy on Mon Apr 05, 2010 11:38 am

    Beef Stew Provencal - Dino Version

    Makes about 10 servings


    3 lbs. boneless beef chuck
    salt & pepper
    1 leek, washed
    2 tablespoons coconut oil
    1 teaspoon olive oil
    10 small white onions, peeled
    1 clove garlic, crushed
    2 bay leaves
    1 can (28 oz) tomatoes, undrained
    5 zucchini (2 lbs)
    1 can black olives
    chopped parsley

    1 orange
    1.5 cups dry red wine
    1.5 tablespoons dried thyme leaves


    1. Cut beef into 1.5-inch cubes. Make marinade: Cut strip of orange peel 1 inch wide by 3 inches long. In large bowl, combine orange peel, red wine, and thyme. Mix well. Add beef and toss to coat.

    2. Refrigerate, covered, 2-3 hours. Drain well; reserve marinade and peel. Trim leek: cut off root and most of the the dark green.

    3. Slice leek into coins, 1/8-inch thick. In large pot or Dutch oven, melt coconut oil over medium-high heat. Add beef cubes in single layer – do not overcrowd. Sprinkle generously with salt and pepper. Brown beef on all sides in batches. Remove beef to a bowl as it browns. When all meat is done, add leeks, onions, and garlic to drippings. Saute until golden, about 10 minutes. Remove to a bowl. Return beef to pot. Add bay leaves, tomatoes, and marinade.

    4. Stir until well combined. Bring to a boil; reduce heat and simmer, covered for 1 hour. Slice zucchini into 1-inch thick rounds. At one hour mark, add onions and leeks to beef.

    5. Cook 40 minutes, covered. Add zucchini and olives; cook 20 minutes or until beef and vegetables are tender. Stir occasionally. Serve topped with chopped parsley.

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