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Healthy, Hearty Irish Beef Stew


I've never actually cooked a traditional St Patrick's Day meal. If I ever do, my Healthy & Hearty Irish Beef Stew will be front lining the entire event! It's so good you'll want to make it over and over again! I know It's a pain in the ass to cook every holiday, but wouldn't it be cool to cook on a holiday where it wouldn't be expected, like St Patrick's Day?

I don't know about you, but I LOVE opportunities like this (as in not leaving my house, lol).

Why not stay in this St. Patrick's Day? You can create a healthy meal for yourself and your loved ones while enjoying the festivities at home!

If you're on the fence about what to do for St Patty's Day, remember that you have nothing to lose and everything to gain by giving it a shot and staying in! You can have all the fun in the world without getting wasted at the bars and having to call an Uber to get you home! And, you'll have a delicious recipe that can be shared and celebrated with your friends and family!

Cheers to creating memories with healthy food and happy times!

YIELDS: 3-4 SERVINGS

TIME: 35- 40 MINUTES

CAL 379 | CARB 50 | FAT 12 | PROTEIN 23

Healthy & Hearty Irish Beef Stew

Ingredients

1 ¼ pound beef stew meat, medium diced

1 yellow onion, medium diced

5 cloves of peeled garlic, chopped

1 bunch of celery, medium diced (be sure to include the celery leaves, that's where the calcium is)

1 package carrots, peeled and sliced on a bias

3 pounds of turnips, medium diced

1 cup of fresh flat leaf parsley, chopped & divided

1/2 cup white vinegar

½ cup of low-sodium Worcestershire

1 teaspoon fennel seed

2 teaspoons of Himalayan Salt (you can add more as needed, but start with that)

¾ teaspoon black pepper

1 quart of low sodium beef broth plus 2 cups of water

2 tablespoons of extra virgin olive oil

2 tablespoons of tapioca (or cornstarch) + 4 tablespoons of water

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. Allow the oil to heat up for 30-45 seconds. Get it nice and hot!

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

  4. Add all of the vegetables and half the amount of parsley. Stir and sear until the vegetables become soft and caramelized. Add another teaspoon of salt, remaining 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 and turn the heat down to a low simmer. Cook for another 20 minutes or until the beef is tender.

  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 (as needed).

  9. Serve immediately. Garnish with fresh chopped parsley.

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