Making The Beef Stew
There is nothing like warming up to the taste of slow cooked Grass Fed Beef in a delicious Beef Stew. This Stew is light and creamy and will have you asking for seconds!
Ingredients:
3 lbs Grass Fed Beef (Inside Round Roast)
3 Cups Parsnips
3 Cups Carrots
3 Cups Sweet Potato
4 Cups Mushrooms
2 Cups Celery
2 Large Yellow Onions
6 Cloves Garlic Chopped
Fresh Flat Leaf Italian Parsley
Basil
2 Cups Crushed Tomato
1 Small Can Tomato paste (about 5oz)
1 Can Coconut Milk
1 Liter Chicken Stock
Duck Fat or Coconut Oil
Seasonings:
Sea Salt
Black Pepper
Cumin
Smoked Paprika
Oregano
Sage
Fenugreek
Process:
1. Preheat Oven to 300F
2. Chop all the Vegetables into large cube size
3. Cut Roast up into cubes and season with Sea Salt and Black Pepper
4. In Large Cast Iron Pot (5-6 liter or larger)Add 1 Tbsp of Duck Fat or Coconut Oil and Saute Onions and Garlic until transparent (medium heat)
5. Add Celery cook for 3 minutes
6. Add Salt Pepper and Seasonings
7. Add Mushrooms, Sweet Potato, Carrots, and Parsnips
8. Allow the vegetables to Saute, adding some Chicken Stock if needed
9. Add Crushed tomato and Tomato Paste
10. Turn heat down to low and allow to simmer
11. Heat up a large Frying Pan (high heat)
12. Add Tbsp of Duck Fat or Coconut Oil and pan Sear the Chopped Meat
13. After Searing the meat add directly to Pot of Vegetables
14. Add Can of Coconut Milk
15. Add Fresh Parsley and Basil
16. Mix the Stew then place on a lid and put into the oven
17. Slow cook the stew at 250F to 300F for at least 2 hours
18. Add more fresh Herbs once the Stew is fully cooked and serve
