Wheat Belly - Beef Stew

Ingredients

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  1 lb or 454g

• Organic Coconut Flour

  Baker Josef's

  ⅛ cup or 18g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Stock First Beef Stock

  Campbell's

  4 cup or 1000g

• California Blend

  Spartan

  16 oz or 454g

• Italian Seasoning

  Shoppers Value

  2 tsp or 8g

• Pepper

  Spices, black

  1 tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Merlot

  Alcoholic beverage, wine, table, red

  2 fl oz or 59g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

Directions

1. In a large resealable plastic bag, combine the cubed beef and flour. Shake well until the beef is coated.
2. In a large saucepan, heat the oil over medium-high heat. Cook the beef, turning, for 10 minutes, or until browned on all sides.
3. Add the stock, vegetables, seasoning mix, pepper, salt, and wine and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
4. Add the tomato paste and cook for 5 minutes, or until thickened.

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