Saturday, November 7, 2009

Fall Beef Stew

This is the time of year to make a pot of steaming soup or stew, the best part is the leftovers, they always taste better the next day.

Fall Beef Stew

2 T. coconut or olive oil
1-2 lbs stew meat, cut into 1 inch cubes
1 1/2 T. arrowroot starch (omit to make SCD legal, just brown the meat adding salt and pepper)
1/2 tsp. each salt and pepper
1 onion, chopped into 1 inch pieces
1 - 14 oz can crushed tomatoes
3 c. beef broth
3 carrots, cut into small rounds
2 stalks celery, sliced
1-2 yellow crook neck squash, seeded and cut into small pieces
2 tsp. dried parsley flakes
1 tsp. all purpose seasoning such as Lawry's salt or Herbamare
1/2 tsp. freshly ground black pepper
1/2 tsp. dried thyme, crush between your fingers when adding to the stew.

1. Using a heavy dutch oven with a lid, heat oil over medium on the stove top.
2. Combine the meat and arrowroot starch in a large plastic bag. Add salt and pepper. Close the bag and shake until meat is well coated.
3. Brown the meat in the oil stirring occasionally. This takes a few minutes.
4. Add the tomatoes, broth, and onion to the pot and place in the oven at 220 degrees for 3-4 hours.
4. Remove pan from oven and place on the stove top again. Add vegetables and seasonings and simmer on low heat for 20 minutes.
5. Taste and adjust seasonings and add more broth or water if the stew is getting too thick. Every stew will be different depending on the veggies and amount of meat used. Continue to simmer until vegetables are done.

I like to serve this with Pumpkin Muffins.

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