I modified the original ingredients (serves 4 to 5) from The Healing Kitchen to make enough stew for our family of nine:
- 3 tablespoons extra-virgin olive oil
- 3-4 pounds beef stew meat
- 1 1/2 teaspoons salt, divided
- 2 large yellow onions, cut into 1-inch pieces
- 3 sprigs fresh thyme (This time I used 1 1/2 teaspoons dried thyme)
- 2 bay leaves
- 1 cinnamon stick (I am out so I used 1/4 tsp ground cinnamon)
- 2 (1-inch) pieces fresh orange peel
- 8 cups Beef Broth
- 1 – 15 oz can Sweet Potato Puree
- 1 cup red wine
- 8-10 large carrots, peeled and cut into 1-inch pieces (the first time I used 1 bag of Trader Joe’s Carrots of Many Colors)
- 1 head of celery, chopped
- 1-2 bunches of kale, chopped
Directions:
Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the meat, sprinkle with 1/2 teaspoon of the salt, and brown on all sides for 8-10 minutes total, but avoid getting a crust on the outside. (Make sure you scrape up all those caramelized brown bits from the bottom of your pot to give your stew a deep, rich flavor!)
Stir in the onion, thyme, bay leaf, cinnamon stick, orange peel, and remaining 1 teaspoon of salt and cook for 1 to 2 minutes, until fragrant.
Add the broth, sweet potato puree, and wine to the pot and bring to a boil. Reduce the heat to medium-low, cover with a lid, and cook for 1 hour.
For the feast of St. Brigid, the girls also made our “St. Brigid’s Cross Dinner Rolls” again this year to serve alongside the stew for the rest of the family who aren’t on a grain-free diet. I love how they turn out!
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