Posted by Fitocracy on Jun 27, 2013

This recipe is provided by Annie, “The Epicurean Bodybuilder.” For more recipes, visit her site at epicureanbb.com.

You can easily spread this big batch of beef stew over a couple of rest days!

Ingredients

4 strips bacon, diced

2 medium celery stalks, chopped

1/2 medium yellow onion, chopped

2 medium garlic cloves, finely chopped

1/2 teaspoon (2.5 mL) dried thyme

2 tablespoons (30 mL) tomato paste

1 cup (240 ml) dry red wine (can omit, just add about ½ cup or 120 mL more of the beef broth)

2 tablespoons (30mL) Dijon mustard

3 tablespoons (21g) coconut flour

2 teaspoons (10 mL) salt, plus more as needed

1/2 teaspoon (2.5 mL) freshly ground black pepper, plus more as needed

2 lbs (about 909 grams) boneless chuck roast, cubed

4 oz (about 113 g) button mushrooms, quartered

1 1/2 cups (350 mL)beef broth

1 bay leaf

Fresh Italian parsley leaves

Instructions

Heat large frying pan over medium heat. Add bacon and cook until it becomes crispy. Remove bacon from pan and set aside. Pat your beef with paper towels (you’ll want to get the moisture out before the browning step). In the same pan, add some of the cubed beef (do not over crowd) and brown all sides. Repeat until you have browned all the meat. Place bacon and beef in a large slow cooker. Add the beef broth, bay leaf, celery, mushrooms, onion, garlic, wine, herbs, tomato paste, wine and mustard. Stir to combine Cover and cook on high until the beef is tender and can easily be pierced with a fork, about 5 hours. Add coconut flour (this helps thicken the stew) and parsley, stir to combine, and continue to heat until the stew has thickened up, about 5 minutes. Taste and season with more salt and pepper as needed. Garnish with parsley leaves.

Macros

For the whole recipe: