So yummy!

Winter is a great time of year to make one-pot meals with plenty of leftovers.  This stew is absolutely delicious and I’m so happy with the way it turned out. I used celery root as the primary vegetable – it is a great paleo substitute for potatoes because it has the same texture when cooked and it takes on the taste of the stew.  Celery Root has a very low GI and no sugar content.

Ingredients (serves 4-6)
– 1 3/4 Lb stewing veal
– 3 small celery root or 1-2 large (they really vary in size – you want about 6 cups when they are chopped)
– 3-4 Cups sliced mushrooms (I used cremini)
– 1 medium onion – chopped
– 2 Tbsp garlic – chopped
– 1 14oz can cherry tomatoes – the one’s with only tomato as the ingredient.  I like Mara’s.
– 4 Tbsp tomato paste
– 1 3/4 Cup chicken stock
– 1/2 Cup red wine – I like to use a Merlot or Cabernet.  You could omit the wine if you want to keep it 100% primal.  
– 3 Tbsp Olive Oil
– 3-4 Tbsp fresh chopped parsley
– 2 sprigs of Rosemary
– 2 sprigs of Thyme
– 2 Bay Leaves
– Salt and Pepper to taste 

Directions

  1. Prepare all of the vegetables and set aside.  For preparation instructions for celery root, check out this post – Roasted Bison and Celery Root
  2. In a large pot, heat olive oil
  3. Add Veal and sear for 6-7 minutes until each side is brown
  4. Add all other ingredients except for chicken stock and wine.  Mix and cook for 8 minutes
  5. Add chicken stock and wine.  Simmer at Medium-Low heat for about 2 hours – stir every 15-30 minutes.
  6. Stir the stew and try to find (and remove) the stems from the bay leaves and sprigs of rosemary and thyme.  Or warn the people eating the stew that they might find a stem.  To avoid this, put the rosemary, thyme and bay leaves into a piece of cheesecloth and tie it with some twine.  Cook the stew with the herbs in the cheesecloth and remove cheesecloth before serving.  I can never figure out where they put cheesecloth at the grocery store so I never remember to buy it.
  7. Enjoy!

 

My Semi-Primal Husband provided the following testimonial: “I love the veal with the tomato base.  This is a really good stew.”  I proclaimed that this was probably one of my better creations and he agreed.

Sear the veal

Let it simmer (covered) for 2 hours