Wednesday, December 28, 2011

Get Your Grass-Fed Beef Stew On!

This recipe was inspired from one that I found on the food network from Paula Dean.


2-3lbs of Beef Stew (or Boneless Ground Chuck Roast)
1 Yellow Onion - Chopped
1 White Onion - Chopped
3 Small Turnips - Chopped
6 Celery Stalk - Chopped
4 large Carrots - Chopped
1 Butternut Squash - Peeled/Chopped
3 cloves of Garlic - Minced
1t Paprika, Cumin, Garlic Powder, Onion Powder
1t Lewis Labs Brewers Yeast (optional)
3t Coconut Aminos (optional)
1.5t Celtic Sea Salt
1/2t Black Pepper
1/4t Kelp Granules
2-4T Grass Fed Butter
5-6 Cups Homemade Chicken or Beef Stock (or Water if you prefer)
1-2T Expeller Pressed Coconut Oil (Or high heat oil of your choice - I like to use Palm Oil sometimes too - Tropical Traditions is my favorite brand)

  • Melt expeller pressed coconut oil into cast iron dutch oven over medium heat
  • Add Beef saute for 3-5 min until lightly browned on the outside 

  • Add Onions, Spices from Above, Brewers Yeast, Coconut Aminos, Sea Salt & Black Pepper, Kelp Granules - Saute for additional 5 min over medium heat

  • Add Stock, cover & bring to boil over medium heat

  • Turn down heat to low and simmer for 1.5-2hrs

  • Put Stew into bowl & drizzle w/ your favorite olive oil (I have two currently in the photo below).  Last night we used the Greek Olive Oil from Kasandrinos Imports (

  • Enjoy!


  1. Looks good and much improved from the Paula Dean recipe. Although just to be picky I would replace the beef for a big piece of bone in beef and some himilayan salt. The bones add so much more vitamins and lots of it!

  2. @Emilio - Great idea! I just grabbed what we had on hand from our local CSA with Tara Firma Farms. The broth I make homemade is used from beef bones or chicken bones so it is loaded w/ the same nutrients you are mentioning above. Delicious & Nutritious!! Can't beat that! Happy New Year!