I’ve thrown these ingredients into a pot enough times now with such enthusiastic feedback from hubby to know I’ve got a winner. Now to get it into writing so I will remember to pull it out again come winter next year! I stumbled across meatme.ca a few months ago and was absolutely stoked to find a local source of quality meat (I won’t buy animal products unless I know for sure they are ethically and holistically raised with feed they are naturally designed to eat – any beef or dairy absolutely must be grass fed). I saw they offered ‘stew beef ‘- which sounded great but I’d never used stewing beef before! So I came up with this recipe and I think it’s fair to say I know how to use stewing beef pretty darn well now 😉
Serves 4.
Ingredients
- 1 Tbsp coconut oil
- 1 red onion, finely chopped
- 3-4 carrots, chopped
- 1 lb grass fed stewing beef
- 4 cloves garlic, minced (optional)
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp sea salt
- 1 tsp parsley
- 1 tsp oregano
- ½ tsp coriander
- ¼ tsp fresh ground black pepper
- dash of crushed red pepper flakes
- 1 large can (28 oz) diced tomatoes
- 1 can (400ml) full fat coconut milk
- 4-5 potatoes, peeled and cubed (or 2 yams)
- 1 bunch kale, de-stemmed and chopped
Directions
- In a large pot, heat the coconut oil and cook onion and carrots over medium heat until softened. Add the stewing beef, garlic, turmeric, paprika, cumin, salt, parsley, oregano, coriander, fresh ground pepper and crushed red pepper flakes, put the lid on and simmer, stirring 2-3 times, for 15-20 minutes until the meat is no longer pink in the middle.
- Add the diced tomatoes and coconut milk and bring to a boil. Add the potatoes and kale, cover and reduce to a simmer again for at least 20 minutes longer, ideally another 30-60 minutes. (This recipe would do well in a crockpot.)
To deliciously healthy food and stronger faster running… Cheers,
Sarah J Cuff, RHN