Featured Posts

Stuffed Acorn Squash. Tex-Mex Style!

1/3
Please reload

Recent Posts
Please reload

Healthy, Hearty Irish Beef Stew

March 13, 2019

I've never actually cooked a St Patrick's Day meal, but this year I might! And if I do, this dish is front lining the entire event!  Straight up, it's a pain in the ass to cook every holiday, but wouldn't it be cool to actually cook on a holiday where it wouldn't be expected, like St Patrick's Day?

 

What if you could throw a St Patty's Day Dinner at your house so you don't have to deal with all the crazy drinkers the night of?! What if you were able to have a healthy meal and be able to make it over and over again because it's that good?

 

 I don't know about you, but i LOVE opportunities like this! If you're on the fence about what to do for St Patty's Day, remember that you have nothing to lose but everything to gain by giving it a shot and staying in! You can have all the fun in the world without having to call an Uber!  And when it's all said and done,  you'll have a new recipe on the meal prep rotation from here on out! 

 

So here it is! My healthy & hearty Irish beef stew! 

 

Ingredients

1 ¼ pound beef stew meat, medium diced

1 onion, medium diced

5 cloves of garlic, chopped

1 bunch of celery, medium diced

1 package carrots, peeled and sliced on a bias

3 pounds of turnips, medium diced

1 cup of parsley, chopped & divided

1/2 cup white vinegar

½ cup Worcestershire

1 teaspoon fennel seed

1 ½ tablespoons Himalayan salt

¾ teaspoon black pepper

1 quart of beef broth plus 2 cups of water

2 tablespoons of avocado oil

 

 

 

Method

  1. Chop and prepare ingredients as listed above.

  2. Place a large pot over medium-high heat, add the avocado oil and allow it to spread all over the surface of the pan.

  3. Add the beef and sear until browned. Add a dash of salt and pepper. 

  4. Add all of the vegetables and half the amount of parsley. Stir and sear until the vegetables become soft and caramelized.  Add the remaining salt, pepper, fennel seed, vinegar, and Worcestershire. Simmer for 10 minutes.

  5. Add the quart of broth plus 2 cups of water. Bring to a boil. Turn the heat down to low. Simmer for about 25 minutes.

  6. Place the 2 tablespoons of tapioca starch/cornstarch + 4 tablespoons of water in a small cup to make a slurry.

  7. Add the slurry to the pot. The stew will thicken up so make sure to stir so the slurry is evenly distributed.

  8. Simmer for another 5 minutes. Add salt and pepper to taste.

  9. Serve immediately. Garnish with fresh chopped parsley.

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload

Archive
Please reload

Search By Tags