Braised Tender Beef with Red and Yellow Peppers

Braised Tender Beef with Red and Yellow Peppers

This recipe makes a delicious stew that will last many meals because it’s so filling.  It’s the perfect paleo blend of tender chunks of beef and vegetables.  You can eat the stew by itself or serve over noodles.

Makes 8 servings

2.5 to 3lbs beef chuck roast, trimmed and cut into 2-inch pieces

1/2 c almond flour

3 TB olive oil

1 c chopped yellow onions

3 cloves garlic, peeled and minced

1 medium red bell pepper, cut into 1/2 inch sticks

2 strips orange zest

3 large carrots, peeled and cut into 2-by 1/2-inch sticks

3/4 c red wine

One 28-oz can diced tomatoes in puree

1 tsp chopped fresh rosemary

1/2 tsp crushed red pepper flakes

1 tsp fennel seeds, toasted

1/2 c chopped fresh parsley, for garnish

 

Preheat the oven to 350 degrees.  Lightly coat the beef cubes with the almond flour.  Heat 1 tablespoon olive oil in 5 quart Dutch oven over medium heat.  Brown the meat on both sides, remove, and transfer to a plate.  Turn down the heat and add the remaining olive oil, onions, and garlic, stirring until soft.  Add the peppers and saute briefly.  Add the orange zest, carrots, red wine, tomatoes in puree, rosemary, red pepper flakes, and fennel seeds.  Bake for 90 minutes or until meat is tender.  Sprinkle with parsley and serve.

Source: The Dutch Oven Cookbook by Sharon Kramis and Julie Kramis Hearne