Beef Stew

Beef Stew
2 lbs. top round steak, trimmed of visible fat and cut into 1/2"-1" cubes
1 onion, diced
2 cloves garlic, minced
1 T. salt
1 tsp. paprika
1 tsp. black pepper
dash allspice or cloves
1-2 bay leaves
4-5 cups water
1 c. burgundy (optional)
2 potatoes, peeled and diced
4-6 carrots, peeled and sliced
2-3 celery stalks, sliced
2-3 handfuls green beans, snapped into bite sized pieces

Heat a large stock pot over medium heat.  Add the beef, onion, garlic and spices and braise until beef is no longer pink.  Add water (and wine if using), bring to a simmer and cook for 1.5 hours. 

Add vegetables (you can substitute your favorite vegetables), cook for an additional 30-45 minutes until the vegetables are tender. 

Taste and adjust seasoning!  I used to serve this with cornbread, but I haven't tried a Primal "cornbread" yet.