With winter upon us, nothing satisfies me more than a hot bowl of beef stew. It goes back to my child hood, when my mom would make it and serve fresh baked bread along side it. Of course now, I can’t make it the same way she does. After some experimentation, I found a good basic recipe, and will now share my dietary restriction friendly adaptation with you! I use beef bone broth for this, as it is considered very healing for the digestive tract. You can use other broths, if you do not want to make your own. everything in parentheses are the original ingredients that I swapped out for BED friendly ingredients. Use whatever is right for you. Also, I apologize for no photo. Beef stew is not very photogenic.
Ingredients
- 1 Tbl coconut or olive oil
- 1 pound stew beef
- 1 medium onion, white or yellow, rough chopped
- 1.5 quart beef bone broth
- 2 medium carrots, peeled and sliced
- 1 cup butternut squash, cubed (or potatoes)
- 1 cup green beans, cut to bite sized pieces
- 2 cloves garlic
- 2 each bay leaves
- 1 tsp sea salt (reduce or omit if using store bought broth)
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1 Tbl coconut aminos (or 1 tsp Worstershire sauce + 1/2 tsp sugar)
Fast prep, slow cooking method:
-Put everything in a 4 quart or larger crockpot and cook on low for 8-10 hours.
Slow prep, fast cooking method:
-In a 4 quart or larger stock pot, saute onion in oil until translucent, then remove.
-In same pot, sear beef, then drain off fat.
-Add all into stock pot, and simmer until vegetables are softened & meat is cooked through.
Middle ground (what I did):
-In a medium saute pan saute onion in oil until translucent, then remove.
-In same pot, sear beef, then drain off fat.
-Put everything in a 4 quart or larger crockpot and cook on high for 4-6 hours.
