Saturday, January 7, 2012

Herbed beef and vegetable stew

Jesse has enlightened me on the benefits of the Paleo diet (basis: meat, veggies, grains, beans, wheat, dairy). So though I fought it for awhile (being that I was convinced of vegetarian), I've been trying out this new way of living (not diet). I have noticed that I feel fuller longer and much less energy dips. It's still wierd to eat meat. I'll admit: I like it.

Here's one of our new favorite recipes, Herbed beef and vegetable stew (adapated from

3/4 c. of almond flour (or any flour you choose...I make my almond flour with my wonderful Blendtec--just toss in the almonds and you're done in seconds!)
1 1/2 tsp salt
2 lb. beef stew meat (always try to get grass fed, no hormones, no antibiotics)
2 tsp of coconut oil (you can substitute with olive oil or vegetable oil)
1 can (14.5 oz) of diced organic tomatoes
3 cups of organic beef broth
1 tbsp of garlic powder
1 tsp of dried basil, oregano, thyme, rosemary/marjoram (I didn't have rosemary, so substituted with marjoram)
1/2 tsp of black pepper
1 lb of carrots chopped in small chunks (I used about 8 medium sized carrots)
1/4 of a large yellow onion chopped in small pieces
2 bay leaves
4 large celery ribs chopped

Mix flour and salt together. Chop stew meat into small pieces if needed. Toss meat in flour/salt mixture and coat meat pieces evenly. Heat oil in Dutch oven or large soup pot over medium heat. Brown beef.
Stir in tomatoes, broth, garlic, herbs, pepper, and bay leaves. Bring to a boil; reduce heat. Add carrots, onion, and celery. Simmer on low for 2 hours. Let sit overnight.
Heat up slowly on medium, then serve warm. (**It's best to let it sit overnight to help the flavors soak in**)

Enjoy ;)

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