Beef Stew – Kim Embry
1 lb. Beef Stew meat- cut in small pieces
2 tablespoons Ghee
4 Stalks Celery-chopped
1 Yellow Summer Squash-chopped
6 Cloves Garlic-minced
1 large can of Plum Tomatoes-diced
1 cup Organic Dry Red Wine (Merlot)
1 quart Beef Bone Broth
1 lb. Ground Beef
1 Large onion-chopped
4 to 5 Carrots-chopped
1 lb. Portabella Mushrooms
2 heaping tablespoon Almond Butter
1 tablespoon Real Salt
2 teaspoons Herbes De Provence or Curry
Brown stew meat and ground beef in a large pot with ghee. Once all meat has been browned place in crockpot.
Sauté onions, garlic and celery together in a pot that the meat was browned in adding a bit of wine or beef bone broth to loosen up the flavors on the bottom of the pot. Once the onions are softened then add all to the crockpot. Be very careful not to let the garlic burn as it cooks fast. It’s better to keep your heat on a medium heat-never high. Cooking on high removes the flavor, toughens the meat and dries or burns a meal.
Finally add everything in except the almond butter. Stir well and turn the crockpot on for 6 hours on low or 4 hours on high. I prefer to use the low heat, as the stew meat is tenderer this way. Remember to cover the crockpot.
In the last half hour before it is finished, and then add the almond butter. Stir this in well and cover.
· This meal can be made in a heavy pot such as a cast iron Dutch oven. Once the items have been browned and everything has then been added-cook entire dish on low heat for 3 hours. Stirring regularly being watchful that the bottom does not burn.
· To make Chili by adding 4 teaspoons chili powder, 2 teaspoons cumin powder, 2 cans of drained beans (kidney, black, navy, white, etc.) Reduce liquids by half.
Many times the chicken I use from the homemade chicken broth to make chili. This way it’s already done for me and my cooking time is much quicker.