spicy shredded beef tongue

“ICK!”  “GROSS!!”  “NASTY!!!”  “Are you really going to eat that?”  Damn right I am…come on now…gimme some tongue.  When I made this last week, I posted some photos on FB of the whole cooking process.  The comments above were some of the views expressed by folks out there.  I didn’t know that cooking beef tongue would honestly stir up such a buzz.  Aside from the FB banter, some other people even went to the lengths of texting, BBM’ing and calling me to see if I was out of my mind or indeed for real cooking this dish!?  LOL.

Having heard this…you may then wonder, what made you decide to give this dish a go in your own kitchen in the first place?  Well…the answer to that is, Dusty and I had eaten cow tongue a couple times before at this really nice Japanese restaurant.  I am fully up for trying pretty much anything once.  Worst case scenario…if I don’t like it…I won’t make it again.  Pretty simple.  When cooked properly, beef tongue is extremely tender, tasty and basically melts in your mouth.  I wanted to try making it myself.  Something many will never get to experience, because they are simply ‘too scared’ to try new things.  Come on…live a little.  Funny and ironic though, as many of those same people, are cool with eating things like processed hot dogs and other ‘crap food’ with a million and one ingredients in it, that they can’t pronounce!  YUM!!   ;)

Well would you lick at that!  (Thanks Amy Kubal for the pun)  Off topic already.  Okay, back to the tongue (all sarcasm aside).  Beef tongue is part of the cow that has been consumed by various cultures for many years now.  It is a fatty muscle, that is high in protein and B-12 and low in sodium and carbohydrates.  Super nutritious and even more delicious.  About a month ago, while roaming the farmer’s market one fine Saturday morning…I must have had tongue on my mind.  I decided to ask the farmer at the Green Gate stand if they had any tongue left for the taking.  I was indeed in luck, as she replied…’I think we have one left!”  I must have been up and at it earlier than usual that weekend, because they usual sell out quickly.  A minimal eight dollars and change later, and I was off to continue to rest of my shopping.

It came frozen in butcher paper…and stayed that way for a few weeks before I decided to cook this bad boy up.  A huge fan of shredded pork, I knew that I wanted to make this in a similar fashion.  I had also just made a huge batch of my homemade guacamole and salsa…so I thought the shredding of the meat would be the perfect technique to create some lettuce tacos.  The Crock-Pot…aka, the Original Slow Cooker (now my new BFF) had to be a part of this first time experience as well.  NOW, I want to take all of you a a visual and descriptive journey of how to make your own beef tongue…without being frightened.  Come along and have a read, as I break it down into easy-to-follow steps!

spicy shredded beef tongue
Main
4 +
 
Ingredients
  • In the Crock-Pot
  • 1 beef tongue
  • 8 + garlic cloves - whole
  • 2 celery stalks - chopped in pieces
  • 4 shallots - chopped into quarters
  • small handful of whole peppercorns
  • 3 bay leaves
  • beef broth - enough to fill pot ¾ way full
  • In the cast iron pan
  • 2 tbsp coconut oil/butter
  • 2 medium onions - finely sliced
  • 1 large bell pepper - finely sliced
  • 1 hot red pepper - finely sliced (optional)
  • 2 tsp ground chipotle
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp cayenne
  • sea salt and ground pepper to taste
  • garnish with fresh cilantro - chopped
  • top with homemade guac and salsa
Instructions
  1. if frozen, start by de-thawing meat in the fridge. Open package and stare at the tongue for a few minutes
  2. continue by pouring in your broth (can use homemade or store-bought)
  3. next, add in loads of whole garlic cloves, some chopped up celery, several halved shallots, a sprinkle or two of whole peppercorns and finally a few bay leaves
  4. put the lid on and set it to cook on low heat for 8-10 hours
  5. when your beef tongue has finished cooking, take a pair of tongs and remove it from the liquid and place it on a wooden cutting board (or similar surface)
  6. take a very sharp knife and actually cut and sectioned the tongue into quarters and peel skin
  7. once you have removed and discarded ALL the skin, you are ready to start shredding the meat
  8. take a fork or two and basically start running them through the chunks of meat, to pull it all apart
  9. in a cast-iron pan (preferably), heat some coconut oil or butter on medium
  10. next, add in the thinly sliced onion, bell pepper, hot red pepper and cook until softened
  11. then, scoop out all the cooked garlic cloves, celery and shallots and transfer them into the cast iron pan to join the party
  12. continue cooking on medium-high heat for a few more minutes
  13. after that, take your shredded beef tongue and add it into the pan
  14. next, take a spoon and mix thoroughly, until all the ingredients are combined
  15. finally, sprinkle in your desired spices and continue to stir
  16. garnish with some fresh cilantro
  17. enjoy!

First step.  If frozen, start by de-thawing meat in the fridge.  Open package and stare at the tongue for a few minutes.  To be honest, I wasn’t exactly sure how I was going to react when seeing it for the first time.  I had seen photos before of what a cow’s tongue looks like, so I suppose I wasn’t surprised.  It didn’t really bother me in the least.  I actually thought it was kinda cool!  AND…YES, it totally looks like a tongue, because IT IS ONE. Skin and taste buds to boot.  Don’t worry, you don’t eat that part.  Sorta neat to run your fingers over though.  I wanted to totally take side profile shot with the cow tongue looking as though it was coming out of my mouth. Dusty fully caboshed the idea.  HA!  He said I was getting carried away (maybe he was right!?)  Next, I gave it a wee rinse, and threw it in the Crock-Pot.

Continue by pouring in your broth (can use homemade or store-bought).  I actually had some store-bought beef broth on hand, so I went with that.  Next, add in loads of whole garlic cloves, some chopped up celery, several halved shallots, a sprinkle or two of whole peppercorns and finally a few bay leaves.  As you can see, the bay leaves are not in the photo, because they were somewhat of a late addition.  I added them in after the pic was taken.  Once all the previously mentioned items are in and floating around and hangin’ with the tongue, put the lid on and set it to cook on low heat for 8-10 hours.  I originally set mine for 8 hours, but actually ended up leaving it on a little longer.  It cooked for a total of 9 hours!!!  I figured the longer the better in this case.  I was right…the beef ended up being so juicy and succulent.

Soooooooooooooo…after the 9 hours of cooking away in the Crock-Pot, the house smelled incredible.  We were in and out all day, and every time we walked in the door…we were welcomed with such a comforting aroma.  When your beef tongue has finished cooking, take a pair of tongs and remove it from the liquid and place it on a wooden cutting board (or similar surface).  I think this next little piece in the process is where some folks may get a little squeamish.  Dusty was fully game to eat the end-product, but truthfully wasn’t a huge fan of what needed to be done next.  Oh yes…the removal of the ‘taste buds’, aka taking the ‘skin’ off the tongue.  With a eye (and a hungry belly) focused on the meat inside, I took a very sharp knife and actually cut and sectioned the tongue into quarters.  This size of chunks was much more manageable to work with.  Again, I wasn’t exactly sure how I would do with such a task, but I was totally good.  The ‘skin’ actually peeled off super easy, with minimal effort to be honest with you.

Now…come on…take a look at this beautifulness.  What is not to love right?!?   Once you have removed and discarded ALL the skin, you are ready to start shredding the meat.  Take a fork or two and basically start running them through the chunks of meat, to pull it all apart.  Do so, until you have reach your desired shreddedness (new word).  This step is also quite simple, as the meat basically just falls apart, because of the slow/low temperature cooking time it spent in the Crock-Pot.  Chunk by chunk, continue the same thing, until the whole tongue turns into a nice yummy pile of meat on your cutting board.  Of course at this point I had to sneak a wee nibble and taste.  If somewhat walked into your kitchen and did the same, I assure you that they would probably mistake the tongue for a pot roast or something of that sorts.  Be patient…we are almost there.  At this point, you could eat it just like this (plain), if you so chose to…but we decided that we wanted to spice up our life a little further.

If you have two sets of hands in the kitchen…one of you could be shredding the tongue, while the other is slicin’ and dicing’, while getting prepared to sauté up the veggies on the stove-top.  In a cast-iron pan (preferably), heat some coconut oil or butter on medium.  Next, add in the thinly sliced onion, bell pepper, hot red pepper and cook until softened.  From there, I took a large slotted spoon and removed all the ‘original’ ingredients from the Crock-Pot cooking.  Why waste food right?!  So I scooped out all the cooked garlic cloves, celery and shallots and transferred them into the cast iron pan to join the party.  Continue cooking on medium-high heat for a few more minutes.  After that, take your shredded beef tongue and add it into the pan.  Take a spoon and mix thoroughly, until all the ingredients are combined. Finally, sprinkle in your desired spices and continue to stir.  Once everything looks good-to-go, garnish with some fresh cilantro.  Wash your lettuce leaves to get them ready as well.  Finally, FINALLY…load ‘em up with the spicy shredded beef tongue and top off with some homemade guac and salsa.  Enjoy!  “Be brave.  Try it.  You won’t be disappointed!”

loaded beef & bacon chili

We made this concoction up last night for dins.  Slightly similar to a previous chili recipe of mine, HOWEVER def jazzed up with more flavour and bacon!  I have to say…the bacon was a solid addition.  Today, it has served me very well as a breakfast, lunch AND dinner.  I kid you not!  Some people get all weirded out my eating the same kinds of meals several times in a row and making use of their leftovers.  Not this gal.   More specifically, when it comes to stews, chilies and soups…sometimes they are even better the next day.  Anyhoo, I am keeping in short and sweet tonight.  Hitting the hay…and off to the states tomorrow to do a little shoppy shops!!!  LE CREUSET outlet store…here we come!  TA TA for now…

loaded beef & bacon chili
Main
4 +
 
Ingredients
  • coconut/olive oil- for cooking veggies
  • 2 lbs ground beef
  • 8-10 slices of bacon - or more if desired!
  • 1 can diced tomatoes- organic (just tomatoes- look at ingredients)
  • 1 can crushed tomatoes- same as above
  • 2 package mushroom- quartered into chunks
  • 3-4 large carrots- coined
  • 3 stalks celery - chopped
  • 1 large yellow onion- thickly diced
  • 3 zucchini- diced into chunks
  • 2 red pepper- chopped
  • 6 cloves garlic - minced
  • 1 tbsp ground smoked chipotle chilies
  • loads of chili powder - add and taste - repeat (to reach desired flavour and colour richness)
  • fresh cilantro- chopped for garnish
Instructions
  1. start by browning the ground beef, on medium heat in a frying pan- set aside
  2. in the meantime, bake the bacon in the oven at 325 degrees, until fully cooked - set aside to cool, then break into chunks
  3. in a separate dutch oven (large), sautee all the veggies in coconut/olive oil on medium heat, until cooked (softened)
  4. drain most of the liquid from the veggies, as you don't want it too watered down
  5. then take the ground beef and bacon pieces and add both to the veggies in the dutch oven
  6. next, add in both cans of tomatoes and stir throughly
  7. then, sprinkle in desired amounts of spices (taste test as you go - we put in lots as that is the way we prefer it!)
  8. let cook on low-medium heat- stirring occasionally
  9. dish and garnish with fresh cilantro
  10. enjoy!
Notes
• The above recipe is wonderful for freezing smaller portions, because of it's size. I also enjoy using the leftovers as a yummy topping on eggs or over greens. • One of my 'readers' the other day, suggested that it may be a tasty topping for my twice baked chipotle sweet potato. Good call!

spicy meat ‘cupcakes’ & ‘loaf’

When talking about meatloaf…I think there are two distinct camps.  You either loved it or you hated it growing up as a kid!  I am most def a huge fan. I remember that smell so clealy as a walked in the door from figure skating. Ohhhhh…that is such an unforgettable aroma. Toally warm and comforting, as I remember. During my childhood, I LOVED it when my my mom would make this comforting dish.  I never got tired of it…and looked forward to our weekly dinner of meatloaf with a sidekick of baked potato.  Her version was simple, yet amazing.  I have tried to re-create her recipe many times, but could never do it justice.  What an incredible cook she was…rest her soul.

Up until last year, I had not had ‘homemade’ meatloaf in several YEARS, until I discovered it at Rowe Farms.  I think we basically bought one of their store-made babies almost every week this past fall/winter.  Sadly, I was in there a couple weeks ago and ‘the dude’ told me they are no longer carrying them!  WHHHHATTTT!?!  So…with inspiration from their version, along with my mom’s…I decided to ‘wing it’ and make my own, with ‘the flair of Cyn’.  Of course I had to add some bacon in there for some extra flav!!! ;)  Kicking it up with some spice was my modus operandi…and topping it with my love of avocado was a purposeful touch.

WARNING…HIGHLY ADDICTIVE!  I CUT MYSELF OFF after 13 meat ‘cupcakes’…well maybe not that many, but you get my point.  Hope you love them!!

PS – I have used the same mixture for the meat ‘cupcakes’ and the ‘loaf’ alike.  Both turned out wicked.  A full-on meal or some scrumptious little appetizers…whatever your heart desires!

spicy meat 'cupcakes' & 'loaf'
main
4 +
 
Ingredients
  • 1 lb of ground beef
  • 1 lb of ground pork
  • 6 slices of bacon - cut into small pieces
  • 1 large carrot - shredded
  • 1 beet - shredded
  • 1 medium onion - chopped
  • .5 package of mushrooms - diced
  • 1 jalapeno pepper - finely diced (optional)
  • 2 eggs
  • 2 tbsp 'grainy' mustard
  • 4 cloves of garlic - crushed or finely chopped
  • 2-3 tbsp dried mixed herbs (Italian)
  • 1 tbsp of cayenne pepper (optional )
  • a few dashes of sea salt and ground pepper
  • toppings - guacamole (can spoon on or use a corner-cut ziplock to 'ice' them.
  • hot sauce (optional)
Instructions
  1. in a large bowl, combine ground pork, beef and bacon
  2. add in all veggies to the mix
  3. crack and whisk eggs in a separate bowl and add into the large bowl
  4. next, add in all the herbs and spices
  5. using your hands (get in there), thoroughly fold all the ingredients together
  6. take picture and press firmly into a greased 'loaf pan' or 'muffin cups'
  7. preheat oven to 350 degrees and bake for approx 45 minutes (this is the time for the loaf, meat cupcakes bake quicker
  8. finally, broil for 5-10 minutes (watching carefully)
  9. remove from oven and let cool a little
  10. plate and serve with a dollop or two...or three of guac and hot sauce (optional)
  11. enjoy!
Notes
• if you aren't a fan of super spicy dishes, omit the jalapeno and ground cayenne pepper. • btw - aren't those wee meat 'cupcakes too adorable to resist?!? Try them at your next dinner party...

1 meat mix = 6 dishes

MMMMMMMMM…meat!!!  This type of meat mix is a definite ‘staple’ at our place.  It is very affordable, super convenient to whip up and is basically ready in no time.  The other great thing about this mix is that it serves as a solid foundation for so many other meal ideas (sidebar – on occasion, we have been known to just eat it lone-star styles, as photographed above).  Have fun with it and I hope you enjoy creating and eating the various recipes that I have to share with you today!

To create this, all you need to do is grab your favourite type of ground meat (beef, bison, chicken, pork etc) from grass-fed/pasture raised animals is ideal, but don’t let this be your deal breaker.  Next, throw in some chopped veggies and season with your favourite herbs and spices.  Cook it all together on the stovetop…and you are laughing.  I usually brown the meat first by itself and remove.  Then, I continue by sauteing the veggies…and follow by re-adding the meat to the pan, while spicing it up as desired.

Start by getting a large quantity of good quality ground meat, so you have lots on-hand that can be used across a variety of meals.  Alright, enough banter…continue on by reading below to find out how to transform this meat mix into 6 different and delicious Paleo dishes, that can be eaten for breakfast, lunch or dinner.

First up, we have…

Meaty Taco Salad (full recipe post)

Short version:  if you are looking at the photograph, it is pretty easy to figure out how to create this bad boy.  Start by getting a variety of fresh greens.  Layer it up, by arranging them on the plate first.  Next, take a few huge spoonfuls of the meat mix and load that on top.  To add extra deliciousness, top with either store-bought or homemade salsa and finally some guacamole.  It looks so pretty doesn’t it?  Don’t be fooled…that presentation doesn’t last long, as this little number gets scarfed down quicker than two shakes of a monkey’s tail.  Oh…I should note, before I plated the mixed greens, I tossed them in a homemade balsamic/citrus vinaigrette dressing.  You can do the same too!  Adds a nice touch to this very satisfying meal.  PS – I have also topped it with some salsa Verde and that was incredible as well!

Spaghetti Squash with Meat Sauce (full recipe blog post)

Short version: okay…so you’ve had your meaty taco salad for lunch (and LOVED it BTW) but, are left with loads of leftover meat mix and not sure what to do with it!?!  Well, as a former, non-believer in the the usefulness of leftovers, my new self would not even hesitate for a second to toss that in with a homemade marinara sauce to cover some spectacular oven-roasted spaghetti squash.  A spaghetti squash virgin before starting to eat ‘Paleo’, I have to say that this is one of our favourite go-to meals, especially in the autumn and winter months.  So much more excited that boring ‘ol pasta!  What does that stuff even taste like anymore!?! P.S – I recently introduced this to my sister who has started serving up paleo dishes to her family as well, except I mistakenly told her to buy the ‘hour-glass’ shaped squash and she wondered why it it wasn’t coming out ‘stringy’!?  Opps…that’s butternut!! LOL!

Lettuce Canoes (full recipe post)

Short version:  meet L.C. (lettuce canoe)…a close cousin to T.S (taco salad).  Closer than cousins really, but a completely different eating experience.  Not gonna lie, these little buggers can be a wee bit messy to consume, but they are well worth the extra napkin or two…or three!  Hey…why not even bib it up???  Anyways, all you need to do is grab some nice big romaine or boston lettuce leaves, fill with the meat mix and top with whatever your heart desires!  We turned up the heat an extra notch with this number, by dressing them with some hot pickled peppers.  This same concept works extremely well with grilled chicken too!  Add some pickles, beets, radishes, cucumbers, avocado slices etc…to switch things up.  The options here are endless.   P.S – Trust me…you won’t even miss the bread one bit.  They leave you feeling completely full, but minus that nasty bloated feeling from grains.

Deep Dish Egg & Meat Frittata (full recipe blog post)

Short version:  time is moving on, and you have now enjoy lunch, dinner and are now waking up the next day with a gigantic appetite (plus some leftover meat mix – haha).  That spells frittata time folks!  The beauty of this one dish wonder is that a) it requires minimal dishes and b) it is basically a free for all – toss in and use up anything that you may have that is hangin’ out in your fridge.  This brunch style meal is also awesome if you are having people over, but don’t you want to be stuck in the kitchen!  Simply, grab your ingredients, beat lotsa eggs, pour in a pan…then set and forget.  PS – I am always amazed as to how quickly this show-stopper gets gobbled up.  People are fanatical about frittatas.  I like to serve it up with some farmer’s sausage or wild boar bacon on the side.  A dash of hot sauce has been noted as an awesome little finisher on this one as well.  Mixed berries to follow are also a nice touch!

Egg Muffins (full recipe blog post)

These bite-sized (depending on how big your mouth is haha) beauties are a fan favourite amongst children and adults alike.  They are terrific to have prepared and on-hand for those times that you are busy and on the go!  Also, they are extra convenient to pop in your mouth as you are on our way out the door for work.  The ones I have featured in the full blog post above, are assembled as ‘chicken fajita egg muffins’, but this is just one of many different variations.  You can pretty much toss in any leftover meat and diced veggies that you like.  They taste super yummy with the ground beef mixture, as it creates a nice consistency.  Have a go at making these…my guess is your family will love them!

Egg Scramble

Last, but not least…we have a complete no-brainer.  Egg scramble is among the most delicious (although it doesn’t always look so hot in photos), of all the recipes presented here.  I have not written a full recipe blog post on this one, because I think most people know how to whisk and scramble up some eggs on the stove.  I hope so anyways….=P  So, that’s what I did…scrambled up a few eggs in a bowl, adding the meat mix to it and garnished it with some curry spice along the way as it cooked.  Fluffy and flavourful in every bite, this dish is a definite winner in my books.  Finito in 5 mins, which makes it even more wicked!  Get crackin’…

Moral of the Story:

You DO NOT have to re-invent the wheel for every meal.  Take advantage of cooking big portions of meat on the BBQ, in the oven or crock pot…so that you have lots of leftovers to play with.  Finally, I have said this before and will mention it again…try not to over-think and over-complicate each dish.  Go with the flow, with what you have on-hand and also with what is in season.  You will surprise yourself.  Happy cookin’!!!

meaty taco salad

I am in the midst of putting together a compilation on recipes that are ‘quick & easy’ for busy families, people on-the-go, as well as those who work and get home late!  Basically EVERYONE…LOL!  This recipe requires little explanation, but definitely delivers, with a mouth-watering punch of flavour and total satisfaction.  We love to make this dish.  It is totally in our weekly rotation and every time we whip it up, we play around with it a little bit, to create different variations.  Try it out and make it this weekend!

Quick – adjective

1. done, proceeding, or occurring with promptness or rapidity, as an action, process, etc.; prompt; immediate: a quick response.

Easy – adjective

1. not hard or difficult; requiring no great labour or effort

Salad and meat mix

meaty taco salad
2-4
 
Ingredients
  • 1 container/package of mixed greens or baby spinach
  • 1-2 lbs grass-fed (if possible) ground beef
  • 1 white onion - thinly chopped
  • 1 package of mushrooms - chopped
  • 1 red pepper - finely diced
  • several cloves of garlic - finely chopped
  • various spices
  • freshly chopped herbs (optional, but extra-added yumminess)
Instructions
  1. on medium heat brown the ground beef
  2. when done, set aside
  3. then, saute the onion, mushroom, red pepper and garlic
  4. when finished, re-add the ground beef and throw in some spices to kick it up a notch (you can basically use whatever spices you want here)
  5. in the meantime, toss a bunch of mixed greens in a bowl
  6. add in a few big splashes of olive oil and some freshly squeezed lime and/or lemon juice
  7. sprinkle with sea salt and ground pepper
  8. (second) lastly, plate a huge heap of greens and then smother with a mound of ground beef mixture
  9. finally, make it pretty by topping it with salsa and guacamole
  10. enjoy!

Dressing:

  • olive oil
  • 1-2 lemon and/or lime juice – freshly squeezed
  • sprinkle of sea salt and ground pepper

Topping:

grass-fed beef stew

 

Have you checked out Robb Wolf’s Food Matrix?  No? If you said no…what are you waiting for? Go check it out HERE!  It is a wicked demo of how you can combine diifferent proteins, vegetables, oils and herbs/spices to create over 81, 000 different meals. Design salads, stir frys, soups and stews.  Make use of what is in your fridge, what is in season, and then write out a list and go from there.  Live a little and try new types of meats that you haven’t tasted before and be sure to stock up on numerous dried and fresh spices.  They can really change and add so much to a dish. 

As I was typing up this blog post, I thought to myself, “whoa this is lonngggg”, however this was somewhat intentionally.  I wanted to outline, show and detail all the steps needed for making a stew, especially for all the “stew virgins” out there .  Really once you get the procedure down, it honestly is an equation of meat + broth + veggies + herbs/spices.  The result = unbelievable creations.  The recipe for this dish could be written in so many different ways.  At the end of the post, I have included some helpful tips/considerations, as well as other variations on this tasty meal.  I would love to hear from YOU about what special ingredients you add to your stews to make them irresistible!  Feel free to post comments!

Ingredients

  • coconut/olive oil
  • garlic cloves – halved (8-10)
  • coconut flour (to coat meat and thicken if needed)
  • grass-fed stewing beef (1.5 – 2 lbs)
  • 1/2 Vidalia onion – thinly sliced
  • 1 package of white mushrooms or 10-12 loose
  • 1 cup of boiling water
  • 4 cups (approx) of broth (can use beef, chicken, vegetable)
  • 4 large carrots – peeled and chopped (I used rainbow carrots)
  • 3 sweet potatoes – peeled and chopped
  • 3 parsnips – peeled and chopped
  • 2 stalks of celery – chopped
  • 10-12 pearl onions – peeled and leave whole
  • 3 dried bay leaves
  • 1-2 tsp of Marjoram (because it is fun to say!)
  • 4 sprigs of fresh thyme
  • sea salt and fresh ground pepper to taste (be generous!)
  • AND pretty much anything else in your fridge! Haha!

Prep

Stage 1

  • begin by thawing the stewing beef, if frozen
  • take a baking tray or a plate and cover it with parchment paper (this helps for easy clean-up)
  • sprinkle some coconut flour onto the parchment paper
  • then take the chunks of stewing beef and roll, coating completely with the coconut flour
  • next heat up some oil (med – high heat) in your dutch oven, along with garlic and sliced onion
  • cook the meat in batches, turning until all sides are golden brown (do not overcook, as cooking process continues)
  • once meat is cooked set aside on a separate plate, until later stage
  • after this, then take 1 cup of boil water and add (carefully) to the dutch oven (this step is beautiful in helping to lift all the ‘cooked goodness’ off the bottom of the pan)

Stage 2

  • after adding in the boiling water and scraping the bottom of the pan, add in the broth
  • next, re-add the meat back into the dutch oven
  • bring to a boil, then reduce heat and cook (simmer) on low for 2 hours (the longer the better here)

Stage 3

  • in the meantime, chop and prepare all veggies that you are including (mushrooms, carrots, parsnips, sweet potatoes and pearl onions)
  • add all the veggies to the pot, and bring to a boil once again
  • reduce heat and cook on low (simmer) for about another hour or so, or until all the veggies are softened
  • next, measure and add in all the dry spices/herbs to the stew pot
  • nearing the end, add in the fresh herbs
  • lastly, if your stew needs to be thickened some, stir in a little bit of coconut flour (you DO NOT need much)
  • on the other hand, if your stew is too thick, add in some more broth close to the end
  • enjoy!

Tips & Considerations

  1. The key with cooking the meat for stew is TIME…don’t rush it.  Low heat and longer cooking time = melt in your mouth meat!
  2. Choose whatever spices you are going to include and add them in separately…wait and then taste test.  More more punch and flavour, add in your fresh herbs near the end.
  3. Soups and stews are wicked for using leftovers in your fridge…try different ingredients each time. 
  4. Makes for amazing leftovers…tastes even better the next day!  Also, easy to freeze and label and eat in weeks/months to come.
  5. Try to chop your root veggies fairly evenly to allow for simultaneous cooking.

Variations

  • can substitute broth for crushed tomatoes if you want a more “tomato-ey” flavour or red wine, if you want a more lax”Paleo-ish” version (I have done both…and they turned out different, yet still so tasty and yummers)
  • adding frozen or fresh sweet peas near the end also adds for interesting flavour and texture – try it!
  • of course the slow cooker can be your BFF when making stews…throw everything in and let in cook on super low heat for a longer period of time
  • IMPROVISE – this is a recipe where I add in the ingredients in stages, wait, taste test and then see what it needs.  Have a variety of spices on hand…his method works well!

simmering in Le Crueset!