Every once in a while I get a craving for beef. I’m not sure why, but I think it’s my body telling me I am in need of something deficient. Usually, I ignore the voice and opt for a healthier option…but sometimes, I make Chuck Roast Stew….
Chuck Roast Stew
- 1# Cubed Grass Fed Chuck Roast or any grass fed steak
- 3 tbls flour (rice or wheat)
- 4 carrots – cut into 1″ pieces
- 8 fingerling (or other) potato – cut into 1″ cubes
- 1 cup peas (fresh or raw)
- 1 leek – chopped rough
- 1 clove garlic minced
- 2 tbls coconut oil (or canola or olive) & and another 2 tbls for later
- 1 box chicken stock (4 cups)
- 1 cup water
- 3 tbls Bonnie’s Tasty Herb Rub
- salt & pepper to taste
Place the cubed beef, some salt & pepper and flour in a large zip lock bag. Toss it around until all of the pieces are coated. Heat up the coconut oil in a large soup pot. Drop in the cubed beef and let the pieces brown a bit (this may need to be done in two batches). Remove the meat and place to the side.
To the same pot, add the remaining ingredients and another 2 tbls of coconut oil. Stir this around a few times and let the pan get really dry, creating a nice coating on the vegetables. After about 7 minutes, add the stock and water. Bring to a boil. Lower to simmer and cook uncovered for about an hour.
You can adjust the seasoning and water if necessary before serving. Serve with butter noodles, biscuits or cornbread. Also great on top of polenta and mashed potatoes.