A comforting beef stew perfect for cooler days, featuring beef chuck, vegetables, and rich flavors, cooked in your choice of stove, oven, Crockpot, or instant pot.
1: Peel and thoroughly rinse the parsnips, carrots, onions, and potatoes, then cut into 1-1/2-inch pieces.
2: Cut the beef into 1-1/2 inch cubes and season well with smoked paprika, sea salt, and pepper.
3: Dredge the beef into the flour (or Arrowroot powder), pressing to ensure a good hold.
4: Heat 1 tablespoon of oil in a Dutch oven over medium-high heat and add the beef cubes, cooking until nicely browned, about 5 to 7 minutes. Set aside on a plate.
5: Add the remaining tablespoon of oil into the same pan, add onions, celery, carrots, and garlic, and sauté until slightly golden, for about 3 minutes.
6: Stir in the coconut aminos and wine, then simmer until the liquid is slightly cooked off.
7: Return the beef back into the pot.
8: Pour in the broth and add the potatoes and parsnips, then stir well.
9: Stovetop method: Reduce heat to low, cover, and let it simmer on the stovetop for 90 minutes, stirring occasionally.
10: Oven method: Preheat your oven to 350°F, cover your pot with an oven-safe lid, and cook for an hour or until the veggies and meat are very tender.
