When Adam and I were watching the series Deadwood, we couldn’t help but get a hankering for beef stew. Below is the recipe that we built for ourselves, in all of its paleo glory! We absolutely love this recipe and have it at least once a month. I hope you all enjoy it as well. It’s slated to be cooked next week as part of the Whole46.

Deadwood Beef Stew

Ingredients
2 pounds beef stew meat, cut into bite-size cubes
1/4 cup arrowroot
1 teaspoon salt
1 teaspoon ground black pepper
2 cloves garlic, minced
1 bay leaf
1-2 teaspoon paprika (I like smoked, but any kind will do)
1-2 teaspoons Worcestershire sauce
1 1/2 cups beef broth
5 oz of white pearl onions (That’s half a bag usually.)
4-5 red potatoes, diced (Substitute sweet or yams for a different taste if you like.)
4 carrots, sliced (or half a bag of baby carrots)
2 stalks celery, chopped
4 oz of mushrooms (or more!)
a few drops of Hickory flavored Liquid Smoke

Directions

1. Place meat in slow cooker.
2. In a small bowl mix together the arrowroot, salt, and pepper
3. Pour over meat, and stir to coat meat with arrowroot mixture.
4. Stir in everything else. (the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, peas, mushrooms and celery.)
5. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.