Oven-Braised Beef Stew with Carrot, Parsnip, and Lancinato Kale
- 4 lb chuck roast
- 4 large leeks, white parts only (split down the middle and sliced crosswise)
- 6 shallots, peeled and trimmed
- 4 tablespoons, divided of macadamia nut oil or fat of choice
- 5 garlic cloves, peeled and smashed
- 6 ounces Cremini mushrooms, washed and quartered
- 2 celery stalks, cut into medium sized pieces
- 4 large carrots, cut into fourths
- 12 mini parsnips, trimmed
- 14.5 ounce can of diced tomatoes
- 2 bay leaves
- 4 sprigs of fresh thyme
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 2 bunches lancinato kale,blanched
- Kosher salt and freshly ground pepper
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Bay leaves (2)
- Carrots, large (4)
- Celery stalks (2)
- Cremini mushrooms (6 ounces)
- Lancinato kale (2 bunches)
- Leeks, large (4)
- Parsnips, mini (12)
- Shallots (6)
- Thyme, fresh (4 sprigs)
- Tomatoes (1 14.5 ounce can)
- Meat
- Chuck, roast (4 lb)
- Canned Goods
Chicken broth (1 cup)
- Condiments
- Apple cider vinegar (2 tablespoons)
- Cooking & Baking
- Garlic cloves (5)
- Kosher salt and freshly ground pepper (1)
- Of macadamia nut oil or fat of choice (4 tablespoons)
Preparation
Read recipe preparation on nomnompaleo.com
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Published January 10, 2011 (2 years ago).
10 people saved this recipe.
