Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Wednesday, January 4, 2012
This is another recipe I don't measure precisely with, plus I always make a huge batch and freeze any leftovers. Also, I tend to make my "spicy" dishes mild and let people add more hot sauce, if desired.
2 Tablespoons fat (for browning meat)
Salt and pepper
5 pounds beef stew meat, cut into cubes
1 1/2 large onions, finely chopped (my kid doesn't like chunks of onions)
3 Tablespoons dried ground paprika
2 Tablespoons dried ground cumin
1 Tablespoon dried oregano, crushed in palm before adding
1/8 teaspoon cayenne pepper
2-4 Tablespoons red wine (optional)
2 Cups beef broth (or water)
3 cloves garlic, crushed
Sprinkle salt and pepper over meat. In a large cooking pot, brown the meat in the fat over medium heat. You will probably need to do this in batches. Add onions, and saute until softened and translucent. Add all meat back to the cooking pot. Add paprika, cumin, oregano, and cayenne to meat and stir over medium heat for about a minute to coat and allow spices to "activate". Add optional red wine, and stir to blend. When simmering, add beef broth to cover meat at least half way. Bring to a simmer then lower heat to keep at a low simmer and cover. Cook for an hour or two until meat is tender. Add garlic at the end and stir through. Taste and adjust seasonings as desired.
If you want to do this in a slow cooker, just add all of the ingredients after you've browned the meat and softened the onions. If you put everything in together at once (raw), it will still taste good, but the onion flavor will be stronger, and the meat will have less depth of flavor and color.