Day 2! I’m in love with a kitchen appliance.

IMG_0981

I got a pressure cooker! I cannot believe how quickly I was able to make beef stew (scroll down for recipe which will also include crock pot version). It was unbelievably flavorful, and I don’t think that anyone would think for a moment that it was different than any non paleo version. I used sweet potatoes instead of white potatoes, and they tasted awesome with the other flavors. This was quick, easy, and I really had to force myself to stop eating it so that I could get ready for work this afternoon. I was able to make the broth “thick” at the end with a bit of arrowroot flour (you can use tapioca flour), and the texture was perfect. I’m hoping that it reheats to the same consistency, because the fresh version of it was really phenomenal.

FullSizeRender-5

Doing great, and so far, I’m not struggling to stay focused with my food. I’m not feeling very hungry, and maybe that’s because I’m already eliminating sugars in all forms from my meals. I will probably make some paleo muffins this week, but at the moment, I’m really not consuming anything sweet at all.

I survived my first meal eating out today! I went with a bunch of school moms to restaurant this morning, and was excited to see compliant chicken apple sausage as a “side” on the menu. I simply ordered some scramble eggs and chicken apple sausage as my meal. It was perfect, and just the right amount of food for me. Onward!

IMG_0976

Paleo Beef Stew

  • 2 lbs stew beef (1-1.5 inch cubes)
  • salt and pepper
  • 1 Tbsp coconut oil (or other paleo fat–bacon fat, lard, avocado oil…)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 Tbsp balsamic vinegar
  • 1.5 cups beef broth
  • 2 tsp fresh basil (or 1 tsp dried)
  • 2 tsp fresh rosemary (or 1 tsp dried)
  • 2 tsp fresh oregano (or 1 tsp dried)
  • 3 bay leaves
  • 1 Tbsp paprika
  • 1 cup carrots, cubed (or just be lazy like me and us baby carrots)
  • 1 cup peeled and cubed sweet potato
  • 3 Tbsp arrowroot or tapioca flour (optional)

Method:

Turn the pressure cooker on to “browning”. Melt the oil in the pressure cooker, and cook the meat in a single layer in batches until browned on all sides. Set aside on a plate. Using the “saute” feature, cook the onions until translucent. If using the crock pot, perform these steps using a skillet. Add garlic for one minute. Add beef and other ingredients (except for veggies and flour). Stir. Set the cooker to “high pressure” for 6 minutes. Open the cooker and add the vegetables. Cook at high pressure for an additional 6 minutes. Check veggies with a fork once the time is up to make sure that they are cooked to your liking. If you are using a crock pot, combine all ingredients except for the flour in the crock pot and cook on low for 8 hours.

If you would like to thicken your stew, use a slotted spoon to remove the chunky ingredients from your stew and place into a large bowl. Set the pot to “browning”. Remove 1/2 cup of liquid from the pot, and create a slurry with the arrowroot or tapioca flour. Whisk them together, and do not allow to sit before incorporating them. Slowly pour into the pressure cooker liquid while whisking. Once it starts to thicken, turn off the pressure cooker. Pour the meat and veggies back into the gravy to incorporate.

This was great by itself in a bowl, but it would also be great over cauliflower rice.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s