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Winter is ideal for soups and stews. Fortunately, there are numerous recipes for beef stew to try to make sure you stay warm on the inside this winter. Many of these soup and stew recipes are family favorites that often includes whatever is in the fridge which make these nice for using up leftovers or lonely veggies. This recipe comes from our friend and past Featured Chef, Tammy Flack.

Recipe Author: Tammy Flack | Primal Wellness Pro

USWM Shopping List: Beef Sirloin, Tenderloin Kabobs, Beef Stew Meat, or Chuck Roast and Bone Broth

 

beef stew

PHOTO CREDIT: Beef Stew with Saffron Cauliflower Rice by Tammy Flack | Primal Wellness Pro

Ingredients

Stew:
  • 1- 1½ pounds beef sirloin, good quality stew meat, kabob, or chuck roast.
  • ¼ cup cassava flour (or you can use arrowroot flour or tapioca flour)
  • 1 tsp. salt
  • 1-2 tablespoons avocado oil, coconut oil, or olive oil
  • 4 cups bone broth
  • 1 large onion, chopped in medium to large pieces
  • 2 carrots, peeled and sliced
  • 3-4 ribs celery, sliced in medium pieces
  • 1-2 zucchini, chopped in medium to large pieces
  • 1 large red bell pepper, chopped in medium to large pieces
  • 5 cloves garlic, minced
  • 1 tsp. thyme
  • 2 bay leaves
  • ¼ tsp cayenne pepper (less or more according to taste)
  • 1 Tbsp. fish sauce (optional, but I think it really adds flavor)
  • 4 cups fresh spinach or kale, chopped
  • Splash of balsamic vinegar

OPTIONAL: Chopped parsley or cilantro sprinkled on top for some nice color

*NOTE:  The vegetables can be changed according to your taste and your eating template.  I chose these because they were lower carb veggies, (Yes, I know carrots can be a little higher, but with only putting 2 in the entire pot it still kept the carbs per serving low, and I’m all about the color it adds) but you can use any veggies you like.  Of course potatoes, sweet potatoes, and butternut squash are great choices if you aren’t worried about keeping carbs low.  You can use cabbage or bok choy instead of spinach or kale. Really you can use just about any combination of veggies you want, but my rule of thumb is to try to get at least 5 veggies in there.  Because nutrition and flavor.  I have also exchanged the beef for pork tenderloin or pork roast, and the seasonings can be changed around to your taste.  The point is, once you get the basic template down, you can make this recipe your own and change it up to fit your needs or what you happen to have on hand.

Saffron Cauliflower Rice:
  • 1 small onion, chopped finely
  • 1 head of cauliflower, riced (or better yet, buy a bag already riced in your produce section if you can)
  • 1 tbsp. coconut oil (or oil of choice)
  • 1 pinch saffron threads
  • 1/2 tsp. turmeric
  • 1 tsp. salt
  • 1/4 tsp. black pepper

 

Instructions

For Beef Stew
  1. Cut up your beef into 1 to 1½ inch cubes and sprinkle with salt and flour.
  2. Heat oil over medium-high heat and brown the meat in batches, not overcrowding the skillet.
  3. After browning, place the meat in your slow cooker on low, and add bone broth.
  4. Add chopped veggies (except spinach or other greens), seasoning, and fish sauce.
  5. Cover and cook on low 7-9 hours.
  6. Taste to adjust seasoning if necessary, and add greens towards the end of cooking, allowing them to wilt.
  7. Then just before serving add a splash of balsamic vinegar to the pot. Stir well and serve over either roasted cauliflower puree or saffron cauliflower rice.

 

For Cauliflower Saffron Rice
  1. Heat oil in a skillet over medium heat, and add onion first, stirring and cooking for 2 minutes or until the onion starts to soften.
  2. Add riced cauliflower and mix well with onions; cook for 2 minutes, stirring frequently.
  3. Add saffron, turmeric, salt and pepper, and continue cooking until cauliflower is tender. Don’t leave out the pepper because that allows the turmeric to be absorbed by your body, which has many health benefits!
  4. This makes a beautiful yellow “rice” to accompany your hearty stew. If you want to get fancy and make it more colorful, you can add some red pepper and a sprinkle of fresh parsley. Enjoy!

 

tammy flackMeet The Chef:

Tammy Flack is a Primal Health Coach and paleo food blogger. Having been influenced from living in Alabama, Texas, and Puerto Rico, Tammy considers herself an AlaTexaRican. She is a passionate advocate for the primal lifestyle and eating healthy, whole foods. Find more of Tammy’s delicious recipes and learn more at PrimalWellnessPro.com

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