Italian Beef Stew (Paleo) (Edit recipe)

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This dish is called Spezzatino and is a lighter version of the traditional tomato and red wine based beef stew. A slow cooked meat is reminiscent of Sunday dinners. This paleo version does not use the typical wheat flour, but uses arrowroot flour in its place. A total hit with my family I hope you enjoy.
15 minutes
4 hours and 30 minutes
Difficulty:
Intermediate
Show nutritional information
This is our estimate based on online research.
Calories:682
Fat:26 g
Carbohydrates:52 g
Protein:43 g
Cholesterol:102 g
Sodium:1799 mg
Fiber:9 g
Sugars:9 g
Calculated per serving.

Serves: 4

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Put salt and pepper on cubed beef.
  2. In an Instant Pot sear the cubes of beef in oil for about 3-4 minutes per side to golden brown. Do this in batches, don’t overcrowd the pan.
  3. Add wine, broth, and seasoning and let cook for 1 minute.
  4. Turn pot on slow cook, low heat. Cook for 2 hours.
  5. Add onions, carrots, celery and cook for 2 hours.
  6. Add peas and stir.
  7. In a small bowl combine the water and arrowroot flour until blended. Add to the pot and stir.
  8. Cook for 15 minutes.
  9. Polenta:

    1. Make the polenta. Heat water and milk in pan cook on medium high heat.
    2. Heat until almost foaming, stir periodically.
    3. Slowly add polenta while stirring, let cook on low for 20-25 minutes stirring periodically so it doesn’t burn.
    4. Add cheese and salt, stir.

Notes

To serve add polenta to bowl and top with beef stew. You can add zucchini or tomatoes to the stew if desired.

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