Winter Beef Stew
CONTRIBUTED BY: DODIE ANDERSON
EQUIPMENT
Large Dutch oven
Chopping knife
Vegetable peeler
INGREDIENTS
3-4 lbs/1½-2 kg beef stew meat cut in 1½ inch cubes
Pickling salt and pepper
Coconut oil (92 F) and butter
1-2 qts/1-2 Ls beef stock
2-4 medium carrots, peeled and sliced
2-4 potatoes, peeled and cut in cubes
PREPARATION AND COOKING TIME
Prep time: 10 minutes, plus time to prepare the beef stock (1-3 hours)
Cooking time: 90 minutes
METHOD
Season meat with salt and pepper.
Melt about 4-5 tablespoons of butter and coconut oil in a large Dutch oven on medium to high heat.
Saute the meat until lightly browned.
Pour off most of the fat and leave the brown specs of meat on the bottom.
Add the beef stock and bring to a boil.
Cover and reduce heat and cook very slowly for about 1 1⁄2 hours. If you like your vegetables well cooked, which we recommend, add them now.
Add the carrots and potatoes and cook for another half hour.
Add the potatoes and cook for an additional half hour or until soft.
SOME TIPS AND COMMENTS
If you need to thicken, start with adding 1-3 bloomed gelatin., depending on the thickness you desire of the gravy. add 1 T bloomed gelatin, or even a little butter or cream.
Add carrots with caution. Too much beta carotene, which is released when cooking carrots, can disrupt metabolism.
You can use lamb stew meat instead to create a Spring Lamb Stew using new potatoes, spring zucchini, white baby turnips and spring onion.
YIELD
6-8 servings 2
STORAGE SUGGESTION
Store leftovers in the fridge or freeze.