Braised Beef, Artichokes, and Peas

​Prep time: 10 minutes
Cook time: 1 hour
Serves: 4-6

Are you looking for a simple, quick, and healthful meal? Well, look no further. ​This flavorful stew is easy to make on the stovetop or in a slow cooker. Artichokes are one of the stars of this dish. They are a great source of soluble fiber and are well known for their digestive benefits. They are also important for liver detoxification, which helps us maintain a healthy weight.

Ingredients:

• 1 tablespoon coconut oil
• 2 pounds beef stew meat
• 1 medium white onion, diced
• sea salt
• black pepper, ground
• 1 tablespoon ground cinnamon
• 6 cups Beef Broth (make your own or use Imaginebrand)
• 2 tablespoons organic tomato paste
• 2 cups organic frozen peas
• 3 medium organic carrots, cut into 1/2-inch pieces
• 2 cups frozen artichoke hearts, defrosted and drained
• 1/3 cup chopped fresh cilantro, for garnish

Garnish with cilantro and half an avocado.

​Preparation:
1. Melt the coconut oil in a stockpot over medium heat. Season the stew meat liberally with salt and pepper and brown for about 5 minutes.
 
2. Add the onion, a pinch of salt and pepper, and the cinnamon to the pot and sauté the mixture for 3 more minutes, until the onion is translucent.
 
3. Add the broth and tomato paste to the pot and stir to combine. Bring the mixture to a simmer with the lid on. Remove the lid and simmer for 30 minutes, or until the meat is very tender.
 
4. Add the peas, carrots, and artichoke hearts and continue to simmer the stew, still uncovered, for 20 minutes, or until the carrots are tender. Ladle the stew into bowls and top with the cilantro.

Slow cooker instructions:
 
Place the coconut oil, stew meat, onion, spices and beef broth in the slow cooker. Cook the mixture for 5 hours on low. Add the tomato paste, peas, carrots, and artichoke hearts and cook for 1 more hour. Garnish with the cilantro and serve.

​Source: Weeks, Boumrar, Sanfilippo. (2014). Mediterranean Paleo Cooking. Las Vegas: Victory Belt Publishing.