Updated: Mar 17
Cook your cure!
Serve this beef stew over cooked white or brown rice, and top it with a few spoonfuls of sauerkraut. When you cook with wine, the alcohol evaporates and you are left with an acid that adds good flavor. For more information about alcohol consumption and a leaky gut, check out this online link: thepaleomom.com/2012/11/the-whys-behind-the-autoimmune-protocol-alcohol.html.
1 kg grass-fed, organic beef stew meat
1 medium onion, chopped
2 cups chopped carrots
2 cups chopped and peeled rutabagas
3 cups chopped button mushrooms
1 tablespoon dried thyme
2 teaspoons sea salt 1 ½ cups water or organic beef bone broth
¾ cup organic red wine
3 tablespoons arrowroot powder
1–2 cups chopped kale
½ cup chopped fresh parsley
1. In a slow cooker, combine the stew meat, onion, carrots, rutabagas, mushrooms, thyme, and salt. In a small bowl, whisk together the water or broth, wine, and arrowroot powder and add to the slow cooker.
2. Cook on low for 8 hours or on high for 4 to 5 hours. Stir in the kale and parsley and cook for a few minutes. Taste and adjust the salt and seasonings, if desired. Store leftover stew in a covered glass container for up to a week or freeze in portion-size containers for up to 3 months.