Beef Stew with a twist…

• Friday, January 28th, 2011
• by Carol

We made a semi-traditional beef stew last night.  Using an oven-safe cast-iron pan with a lid, we mixed up the ingredients to slow cook using a 200-degree oven before leaving for the gym at 2pm.  It was ready and delicious when we got home at 5:30pm.  Super simple and great for a cold night!  I thickened it with full-fat coconut milk and it worked great!  

Here is the recipe and a final shout-out for the Whole 9 seminar coming up at the box this Sunday...you will learn how to eat nutritiously for:  better performance in the gym, outstanding body composition and just-plain feeling good each and every day!  Now really, why wouldn't you attend?

Kind of like Mom used to make Beef Stew:

2 lbs. stew or kabob grass-fed beef (basically beef cut into 1" or 2" cubes)
1 can plain, chopped tomatoes (28 ounces)
1 small can plain tomato paste
2 cloves garlic, minced or garlic powder
1 onion, chopped finely
Various spices (I used basil, oregano, salt, pepper)
Chopped veggies of your choice - carrots, celery, etc.
3/4 C. clean beef broth
3/4 C. coconut milk - full fat

Slop all of the ingredients together in your cast-iron pan, put the lid on, put it in the oven and go do something productive!  We served it up with a side of sauteed cabbage (we chopped a head of cabbage and sauteed it in olive oil with garlic, onion, salt, pepper and a few splashes of white wine vinegar...)  


Enjoy and happy Friday everyone!