*Please note that the original recipe I used is found here: https://chefmichaelsmith.com/r...
Ingredients
beef, venison, bison -- any kind of red meat and any cut should work well
extra virgin olive oil or coconut oil (for sautéing the vegetables)
sea salt and fresh ground pepper
4-6 large carrots
4-6 large parsnips (can use white potatoes for a treat)
4 medium sized sweet potatoes
2-3 small red onions
2-3 TBSP of arrowroot starch
1 can of diced tomatoes
6 celery stalks
2 cups of frozen peas
2 cups of organic red wine
4 cups of beef or vegetable broth or filtered water
3 bay leaves
3 tsp of garlic powder (can use fresh garlic as well)
fresh or dried rosemary to taste
2 cups of coconut milk
Instructions:
1. chop all of the vegetables and set half of them aside, so ideally you want two piles of root vegetables
2. cut the meat into cubes
3. pour the oil into a large pot and heat on medium high heat
4. season the meat cubes with salt, pepper, and garlic powder
5. brown the meat until all of the meat is brown
6. remove the meat from the pot and set it aside
7. now add half of the vegetables and all of the meat back to the pot
8. add broth and red wine to the pot, make sure the liquid covers all of the meat and the vegetables
9. let the stew simmer for 40min to 1 hour.
10. add 3TBSP of arrowroot starch to 1/2 a cup of water
11. add the arrowroot starch and water mix to the stew
12. add the rest of the vegetables to the stew. The first batch will dissolve the first batch of vegetables and the second batch will add the bulk of vegetables to your stew. Continue to let your stew simmer and season to taste.
Posted October 12, 2022
