*Don’t forget to enter the giveaway for the book “The Gluten-Free Edge”! It’s all about sports nutrition for gluten-free athletes.*
Happy Monday! Is there such a thing? Probably not but at least there is lots of coffee involved!I spent the majority of the weekend working (no surprise there) and actually got a bit of time to just relax and take care of some stuff that had fallen by the wayside the past few weeks (uh, like cleaning). I also spent a good chunk of the weekend getting updates about my upcoming strongman competition and getting simultaneously nervous/excited about it. The weight classes for the women changed which is a great thing for me. Before I was sitting RIGHT on the high end of one weight class but now, I’m 5lbs out from the top end of my weight class which means I don’t have to worry about trying to cut any weight (YAY).
No cutting weight = eating all the things (but not gaining 5lbs in 2 weeks haha). I’m really trying to make sure that I eat enough in the next two weeks since that is something I consistently struggle with. One thing that makes that easier? Making big batches of beef stew.
I love soups and stews simply because they have everything you need in one bowl – protein, carbs, veggies, and wine. You know, the essentials. Plus, they’re easy to reheat when you don’t feel like cooking
because you’re traps are insanely sore from stones and all sorts of cleans. Have I convinced you yet?
- 2 tablespoons coconut oil or other high temp stable fat
- 2lb beef stew cubes
- 3 medium carrots, diced
- 2 stalks of celery, diced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 cup thinly sliced shiitake mushrooms, stems removed
- 1/2 tablespoon fresh rosemary, minced
- 1 teaspoon caraway seeds
- 1/2 cup dry red wine
- 1 cup frozen or fresh peas
- 3 small-medium red potatoes, diced
- 1 quart gluten-free, low sodium chicken stock
You can substitute a different type of mushroom for the shiitakes, although I think the shiitakes add a great savory flavor. I would recommend portabellos or criminis.
If you don't want wine in your stew, simply sub for an equal amount of broth.
||Heat a large, deep pot over medium high heat. Once pot is hot, add oil and let oil heat up for about 30 seconds. Add beef cubes in an even layer and caramelize. Let cubes sit, undisturbed for 4-6 minutes until they release easily from the pot and have a deep golden brown color. Sprinkle with a generous amount salt and pepper and toss to sear remaining sides. Once seared, remove from pot and set aside. |
||Your pot should have a thick, dark brown, sticky coating on the bottom of it from the meat caramelizing - do not mess with it! This is the good stuff. Add veggies (carrots, celery, onion, garlic, mushrooms) and herbs and spices to pot and gently stir. Add another tablespoon of oil if pot looks too dry. Let cook for 3-5 minutes until just barely softened. |
||De-glaze pot with wine. Pour wine in and gently scrap the bottom of the pan. Cook for 2-3 minutes until wine has reduced. |
||Add peas and potatoes to pot and gently stir to combine. Add chicken stock and additional water if needed to just cover all ingredients. |
||Bring to a strong simmer then reduce heat to low and cook, covered for 2 hours (trust me, the lower and slower the better!). |
||Season with salt and pepper to taste and serve! |
Tagged: beef, beef stew, carrots, dinner, fall, gluten-free, potatoes, soup, stew