Beef Stew with a Twist
February27
This is the beginning of my Single Pan Saturday series. I will post my favorite recipes that involve only one pan. The reason I like these recipes is because the less pans you use, the less pans there are to wash. We’ll start off with Beef Stew with a Twist.
Recipe: Beef Stew with a Twist
Ingredients
- 2-3 lbs stew meat
- ¼ cup rice flour
- 2 Tbsp tapioca flour
- 1 tsp salt
- ½ tsp pepper
- ½ tsp paprika
- 2 Tbsp coconut oil
- 2 bay leaves
- 8 cups beef broth
- 10 carrots, sliced
- 6 potatoes, chunked
- 1 onion, diced
- 4 celery stalks, sliced
- 1 cup coconut milk
- 1 bunch collard greens, chard, or kale, chopped into strips
Instructions
- Mix flours, salt, pepper, and paprika in a bag. Toss in stew meat (I like to cut my beef smaller then they package it so it is bite size for the kids) and shake to coat.
- In your soup pot, melt coconut oil and add meat. When meat has browned on all sides or until you have lost your patience in trying to flip the meat pieces just right, add broth.
- As you add the broth, make sure you scrap the browned bits off the bottom of the pan.
- Add in the vegetables and bay leaves. I think you could add the coconut milk at the same time as the veggies but I have always waited about ½ hour before serving to add coconut milk for no particular reason. I also add the greens at this time.
- Let cook until meat is tender. I normally let mine cook for a couple hours.
- Add more salt and pepper as needed.
Diet (other): Gluten free, Dairy free
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