Prep Time2minutes minutes
Cook Time45minutes minutes
Total Time47minutes minutes
Servings6 servings
Calories293kcal
Ingredients
2 lbs beef chuck roast cut into 2-inch chunks
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons coconut flour or almond flour
1/2 large onion chopped
4 cloves garlic minced
1 large carrot chopped into large chunks
2 medium jicama diced into 2-inch pieces
2 cups beef broth
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 bay leaf
Instructions
Preheat the oven to 170C/325F.
In a small bowl, add the beef chunks, salt, and pepper, and mix well. Add the coconut flour and gently toss it together.
Add the oil to a large Dutch oven or a deep skillet and place it over medium heat. Add the seasoned beef and cook for 3-4 minutes, until no longer brown. Remove the beef and set it aside.
Add the garlic, onion, carrots, and jicama and cook for 3-4 minutes, until the onion and garlic are fragrant. Add the remaining ingredients, except the beef, and bring to a boil. Once it begins to boil, add the beef and let it simmer for several minutes.
Remover the Dutch oven off the heat and cover it. Place it in the oven for 1 1/2-2 hours, or until the beef is tender.
Remove the bay leaf and serve immediately.
Notes
TO STORE: Leftovers should be stored in the refrigerator, covered, for up to one week.
TO FREEZE: Place the cooled stew in a freezer friendly container and store it in the freezer for up to 6 months.
TO REHEAT: Microwave them for 30-40 second spurts or reheat in a small saucepan.
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 6g | Protein: 30g | Fat: 18g | Sodium: 845mg | Potassium: 635mg | Fiber: 3g | Vitamin A: 2029IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 4mg | NET CARBS: 3g
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