A quick and easy beef stew for stove-top cookers. No dutch oven or crockpot required.
Dry your beef. Combine the coconut flour, half of the paprika and marjoram, and salt and pepper to taste. Coat each piece of beef with the mixture.
Heat the olive oil in a large soup or stew pot over high heat. Place the beef into the hot fat and brown on all sides. Remove the beef from the heat. Leave any flour mixture in the pan!
Add in the aromatics like: minced garlic, chopped carrots, chopped celery, minced fresh herbs, bay leaves, and 1 minced onion. Sauté for a 2-3 minutes until fragrant.
Add the beef back in. Pour wine, apple cider vinegar, and Worcestershire sauce over the meat. Cover and cook over medium-low heat for 1 hour.
Add in the hard veggies like: chopped zucchini, chopped eggplant, and halved new potatoes. Add in broth. Stir. Allow the whole pot to come to a boil. Reduce the heat to medium-low simmer. Cook for 2 to 3 hours.
Add in the soft veggies like: chopped tomatoes and halved mushrooms. Cook uncovered for 30 minutes to 1 more hour. Add any additional salt and pepper to taste.
Serve with bread or barley.
*Any roast will do. You can use a tough one here since you'll cook it for so long.
**Feel free to use other herbs too like basil, thyme, sage, rosemary. Fresh herbs are always yummy!
***Chicken, beef, or vegetable will do.
Mix up which veggies you want to add for different flavors.