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Full GAPS crispy stew beef with browned edges and tender centers in an Artichaut skillet

Crispy Beef from Stew Meat for Full GAPS

Tenderize economical stew beef on the stovetop or under pressure, drain it thoroughly, then slow-fry it in rendered animal fat until crisp outside and moist inside.
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Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2-3 pounds beef stew meat cut into large bite-size cubes if needed
  • filtered water enough to cover the beef by 2 inches
  • 1 tablespoon mineral salt for tenderizing
  • 1-2 tablespoons rendered tallow or duck fat use only enough to coat the frying pan
  • 2 teaspoons mineral salt divided, for frying
  • freshly ground black pepper or dried ginger to taste; optional
Optional Mexican-Style Seasoning
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon pure additive-free chili powder optional; omit for nightshade-free

Equipment

  • Large covered stainless-steel pot or electric pressure cooker with stainless insert
  • Stainless-steel handled strainer or slotted spoon
  • Stainless-steel colander
  • Large stainless-steel or well-seasoned cast-iron frying pan
  • Broad spatula
  • Glass cooling and storage containers
  • Ice bath if recovering rendered fat

Method
 

  1. Put the beef in a large covered stainless-steel pot or stainless pressure-cooker insert. Add filtered water to cover the meat by about 2 inches, then add the tenderizing salt.
  2. Choose one tenderizing route. Stovetop: cover and maintain a gentle simmer for 2 to 3 hours, adding water if needed, until the beef yields to a fork. Pressure cooker: seal according to the appliance instructions, cook on high pressure for 35 minutes, and use either the natural- or quick-release branch from the source.
  3. Lift the beef from the liquid with a stainless-steel handled strainer or slotted spoon. Drain until cooking broth is no longer pooling around the pieces. Keep the liquid labeled as cooking broth, not GAPS meat stock.
    Tender cooked stew beef drained in a supported stainless colander before frying
  4. Optional fat recovery: rest the cooking broth for about 10 minutes. Ladle it through a fine stainless-steel strainer into a clean glass container without pressing solids or adding cloudy bottom sediment.
  5. Set the glass container in an ice bath and stir until the broth no longer steams. Refrigerate overnight, then lift off the firm fat layer for frying. Keep the remaining liquid labeled as cooking broth.
  6. Heat a dry stainless-steel or well-seasoned cast-iron frying pan over medium heat until hot but not smoking. Add enough tallow or duck fat to coat the pan when melted.
  7. Spread the drained beef in one uncrowded layer, using two pans or batches if needed. Press tall pieces slightly flatter and season with half of the frying salt.
  8. Let surface moisture evaporate, lower the heat, and fry the first side for 25 to 30 minutes. It is ready to turn when the underside is deeply brown and crisp and releases with a firm scoop instead of tearing.
    Tender stew beef frying in tallow until the first side is deeply brown and ready to turn
  9. Turn every piece. Add the remaining frying salt and optional pepper or dried ginger. For the Mexican-style branch, add the cumin, oregano and optional chili powder, distributing the spices evenly.
  10. Fry the second side over low heat for 20 to 25 minutes, until crisp and brown outside with moist tender centers. Serve promptly or hold warm.

Notes

  • The 10-minute prep, 110-minute cook and 120-minute total apply to the pressure-cooker route. The stovetop tenderizing route takes 2 to 3 hours before the separate 45-to-55-minute frying stage.
  • The boneless-beef liquid is cooking broth, not GAPS meat stock.
  • Use rendered tallow or duck fat. Heated avocado oil is not used in this Full GAPS card.
  • Use two pans or work in batches when the beef cannot fit in one uncrowded layer.

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