*1 packet of sustainable bacon, sliced into lardon/pieces
2 lb grass-fed/pastured beef stew meat (i.e. chuck roast)
1 large yellow onion, peeled, and roughly diced
2 medium sized carrots, washed, and roughly diced
4 garlic cloves, smashed
5 sprigs thyme
3 bay leaves
*1 bottle red wine (I opt for Burgundy, Côtes du Rhône, Syrah, or any full-bodied wine)
4 cups water OR beef stock/broth
20 pearl onions, peeled
*1/2 lb mushrooms, washed and cut into halves
*1 tablespoon of grass-fed butter or ghee
2 tablespoons of freshly chopped parsley
Salt & Pepper
*2 cartons of Paleo fettuccine (I am a big fan of Cappello's Gluten Free/Grain Free)
5 zucchini, washed and made into zoodles (zucchini noodles)
*AIP: Use uncured bacon. Remove red wine, mushrooms, and butter. Use more water or beef stock/broth in place of red wine. Use "zoodles" instead of Paleo noodles/Cappello's which is nut based.
1) Thinly slice bacon strips into lardons/chunks. Over high heat in a dutch oven or soup pot, sauté and render the fat from the bacon to make bacon bits. Turn down the heat to medium after a couple minutes.
2) While bacon is crisping up, wash and prep onions, carrots, garlic, thyme, and bay leaves. Tip for pearl onions: Put an X mark into the root end of the onion, and put into a bowl of water. You can prep this later when stew is simmering.
3) Generously salt stew meat.
4) When bacon bits are done, strain and separate the lardons/bacon pieces and bacon fat. Keep the bacon fat for future use. Set aside lardon/bacon pieces.
5) In the same dutch oven/pot, over high heat, add bacon fat if needed. Sear the stew meat, 1 to 2 minutes on each side, or until nicely caramelized.
6) Add diced onions, carrots, garlic, thyme, and bay leaves. Scrape the bottom of the pan with the vegetables and meat. Sauté for about 5 minutes.
7) Over high heat, add in bottle of red wine. Bring to a boil and cook out alcohol, about 3 to 5 minutes.
8) Add enough water OR stock/broth so that it's about 1 inch above the stew meat/vegetables. Bring to a boil, then lower to a simmer, covered. Simmer for 2 to 3 hours, or until fork tender. Top off with more water if/when it reduces.
9) While stew is simmering, peel pearl onions and set aside. Wash mushrooms, cut in half, and set aside. Chop parsley.
10) If making zoodles by hand, wash zucchini. Using a mandoline, carefully slice zucchini, about 1/4 inch thick. Julienne into zoodles. On a plate with a paper towel, lightly salt zoodles to drain the water, and set aside in the fridge. You can also use a zoodle maker like this.