Pinot Noir Stew
[wpurp-searchable-recipe] – – olive oil, beef chuck roast (or use beef stew meat), Pinot Noir (or use another rich red wine of your choice), medium red onion (chopped), medium carrots (chopped), medium stalks celery (chopped), tomato paste, sea salt, freshly ground black pepper, cayenne pepper, garlic (pressed), large sweet potato (peeled and chopped), Heat the oil in a large skillet over high heat; add beef and sear on all sides till browned; transfer to a large slow cooker.; Add remaining ingredients and give the mixture a good stir. ; Cover and cook on LOW for 8 to 10 hours or until beef is fork-tender.
; – <strong>SERVING SUGGESTION:</strong> Steamed broccoli spears and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with a little ghee (or olive oil) and salt and pepper to taste till you get a mashed potatoes texture).
<strong>NUTRITION:</strong> per serving: 575 Calories; 34g Fat; 29g Protein; 24g Carbohydrate; 4g Dietary Fiber; 98mg Cholesterol; 1186mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 2 Vegetable; 4 Fat. Points: 14 – Dinner – Paleo[/wpurp-searchable-recipe]