Ingredients
The following ingredients have 8 Servings
- 2 pounds chuck, short ribs or brisket (cut into small cubes)
- 2 tsp oil
- 2 tbsp almond flour
- salt and pepper
- 1 1/2 cup shallots (cut into chunks)
- 1 clove garlic
- 1 cup red wine
- 1 tbsp tomato paste
- 5 cups beef broth
- 2 bay leaves
- 1 tsp thyme
- 2 1/2 cups butternut squash (cut into small cubes)
- 1 1/2 cups carrots (diced)
- 2 cups thinly sliced leeks
- 2 cups cubed mushrooms
- 2 cups thinly sliced celery
Instruction
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- Combine the almond flour, salt and pepper in a dish. Toss the cubed beef in the almond flour
- Heat the oil on medium high heat in a large oven proof pot. Working in batches,brown the cubed beef on all sides, and then set aside in a dish.
- Once all of the beef has been cooked, add the shallots and garlic to the pot and cook for 5 minutes, once the shallots have softened, stir in the red wine, tomato paste and beef broth.
- Return the beef to the pot along with 2 bay leaves and then place the pot in the oven to cook covered for 1 hour.
- After an hour, add the vegetables to the pot and cook for another 45 minutes, if the mixture begins to thicken too much, add another cup of beef broth. The stew is ready once the beef is tender and the butternut squash and carrots are cooked through.
- To serve, ladle into bowls and sprinkle with parsley. Enjoy!
