Ancestor’s Stew

The blood of my ancestors is in this crock pot stew. Kidding. But seriously, I did some DNA testing a while back and found out I’m 50% British/Irish… so there is really nothing better for me than beef stew (other than whisky of course – kidding again)!

Stew is a comfort food for me. I spent many, many years hating beef, but I always loved the stew my grandma made. I think she would be pretty proud of this recipe I concocted, as I once told her I would never ever cook with raw meat (it totally disgusted me).

I used beef bone broth as the base (because gut health), switched out extra potatoes for a turnip and some radishes, and added my favorite herbs – oregano, thyme, and ROSEMARY.

The result… is comfort. My soul needed this stew today. Maybe yours does, too. Here ya go:

• 1 tablespoon avocado oil, grass fed butter, or ghee
• 1 pound grass fed stew meat (I found at Aldi for a steal!)
• 3 cups beef bone broth
• 4 carrots, chopped
• 1 onion, diced
• 1 large russet potato, chopped
• 1 turnip, chopped
• Bunch of radishes, quartered
• 4 cloves garlic, minced
• 1 pound crimini mushrooms, chopped
• 2 tablespoons Coconut Aminos
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons paprika
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh rosemary

Instructions:

1. Heat a saute pan with the fat and brown the beef chuck until evenly browned on all sides.
2. Add the browned beef to the slow cooker with everything except the fresh rosemary. Stir everything together.
3. Cook the stew on low for 10 hours, adding in the rosemary during the last 20 minutes.
4. Serve with additional fresh rosemary on top. Enjoy!
   

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