Get Your Grass-Fed Beef Stew On!

This recipe was inspired from one that I found on the food network from Paula Dean.  http://www.foodnetwork.com/recipes/paula-deen/old-time-beef-stew-recipe/index.html

Ingredients:

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)

Directions:

• 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 (http://kasandrinos.com/)

• Enjoy!