Beef stew with dumplings

Yup. Beef stew with no flour, no blood sugar spiking potatoes, and all of the flavor and heartiness you want. I almost can't believe it myself. 

The dumpling recipe comes from, but I replaced the coconut oil with a savory fat because those paleo folks don't seem to understand that coconut oil doesn't belong in anything but desserts and curries. 


3T olive oil
1.5 lbs stew beef cut to bite-sized chunks
1 large onion, chopped into 1/2 inch pieces
8-10 large carrots, chopped into 1/2 inch pieces
2-3 kohlrabi, chopped into 1/2 inch pieces
3 bay leaves
2t salt
1 1/2t black pepper
1t dried thyme
1t garlic powder
2T arrowroot powder
3 quarts bone broth or water

For the dumplings:

2/3 cup almond flour
1/3 cup coconut flour
1 tsp baking powder
1/4 tsp salt
1/4 cup water with a 1/4 t of apple cider vinegar
2 tbsp butter, lard, bacon grease, or other savory fat that is solid at room temp, softened
5 egg whites


Make your spice mix. In a large, heavy bottomed pot, heat olive oil over medium high heat and add onions and some salt. Cook, stirring frequently, until the onions begin to turn transparent. If the onions start sticking, add in about a tablespoon of water and stir rapidly to deglaze the pot. While you are doing this, coat the stew beef with the spice mix. When the onions are ready, add in the bay leaves and cook, stirring, for about 30 seconds. Make sure the mixture is very hot, then add the beef and stir to mix with the onions. Brown all sides of the beef--to do this, allow it to sit for 20-30 seconds, then stir and repeat. Once it's mostly all brown, add the bone broth or water, and the carrots and kholrabi. Bring to a boil, reduce the heat, and allow to simmer with a lid on for at least 1 1/2 hours but ideally longer--around 3 hours is ideal. Stir occasionally to avoid sticking. While it is cooking, prepare the dumplings. About 20 minutes before stirring, mix the arrowroot powder with cold water to dissolve, then mix it thoroughly into the stew, let boil for about 5 minutes, then remove from heat and let it sit for about 15 minutes. Serve over the dumplings. 

For the dumplings:

Preheat the oven to 400 degrees F. Oil a baking sheet well. In a large bowl mix together the almond flour, coconut flour, baking powder, and salt. Stir in the water/vinegar mix and fat. In a separate bowl, beat the egg whites until stiff peaks form, use electric mixer (you can do this by hand with a whisk if you need to, it just takes a long time). Gently fold into the flour mixture until combined. Scoop into 6 large biscuits about 1/4 cup of dough each onto the baking sheet Bake for 15 minutes, or until golden.