Gluten-Free Grass-fed Beef Stew (with Vegetarian option included)
There's nothing like a warm and hearty bowl of stew on a grey, chilly day. With spring just around the corner, it'll be rare I'll be making hot stews in the upcoming months. So I figured I'd celebrate St Patrick's Day and the upcoming vernal equinox (aka first day of Spring) with a hearty stew. This stew is chock full of vitamins and minerals, good source of fiber, and chock full of Omega 3s (anti-inflammatory). So what makes this stew unique? -Several ingredients.
Instead of potatoes, I chose to use jerusalem Artichokes, otherwise known as "sunchokes." These are full of potassium (for reducing blood pressure), magnesium, rich in inulin and iron. They are less caloric than potatoes. Note that these come from the sunflower family and can, like jicama (the mexican turnip), be consumed raw.
I used vegetable stock, though beef stock would deepen the flavors even further. A little of cabernet to add rich color and taste.
Instead of making a roux of flour and butter, I used my favorite secret ingredient; ground flaxseeds! Now before you cringe and say "eew," I can assure you that no one would know you thickened the sauce with flaxseeds versus a traditional roux. As you probably know, flaxseeds add fiber, Omega 3 fatty acids (excellent for reducing inflammation), can help reduce risk of cancer, cardiovascular diseases, diabetes and hotflashes.
I hope you enjoy this recipe. It was not difficult to make, however licking the spoon was....
I served it with mashed turnips (boil 1 lb turnips for 10 minutes; drain. Add 1/4 cup milk of choice and 1 TBS butter, salt and pepper to taste), but you could serve it as-is, over quinoa, rice noodles (to maintain its gluten-free status). However you serve it, enjoy!
Proudly powered by Weebly