Anita RD’s Healthy & Hearty Beef Stew
Unfortunately, people think they must give up their favorite comfort foods in order to lead a healthy lifestyle. People tend to think in extremes. “If I want to lose weight, then I need to eat only veggies all day long” — this couldn’t be further from the truth!
Healthy food doesn’t need to be tasteless
I am going to share my beef stew recipe to show you that healthy food doesn’t need to be tasteless or boring, and you do not have to give up your favorite comfort foods.
I use all organic ingredients and grass-fed beef. You can use elk or buffalo if beef doesn’t suit you!
10 garlic cloves
1 large yellow onion
2 tbs grass-fed butter or avocado oil
1 cup red wine
1/2 cup bone broth or beef stock
1 cup carrots peeled and cut
1 cup parsnip peeled and cut
2 pounds beef stew meat
1 tbs tomato paste
1 can crushed tomatoes
1/2 tsp dried rosemary
1/2 tsp dried thyme
2 bay leaves
- Brown the meat in an Instant pot on the sauté setting in the butter or avocado oil. Salt and pepper the meat to taste.
- Peel and finely chop the onion and garlic. A mini food processor comes in handy if you have one.
- Once the meat is browned, add the onion and garlic to the pot. Sauté until the onion/garlic mixture is soft and fragrant.
- Turn off the sauté setting. At this time, add all of the other ingredients. Mix well, close the instant pot lid and cook for 7 minutes on high pressure.
- Once the cycle is complete, quick release the pressure.
This can be served over white sweet potato, turnip or cassava root mash. Salt and pepper the finished product to taste.
If you want the meat to be softer, I suggest cooking the entire stew without the carrot and parsnip for 15 minutes. Then, quick release, add the carrot and parsnip and cook for 7 more minutes on pressure. Do not cut the carrots and parsnips too small because they will become too soft during the cooking process.
Slow cooker instructions
This can be done in a slow cooker. You can sauté in a separate pan, add all the ingredients to a slow cooker and cook low for 8 hours or high for 4 hours.
Dutch oven instructions
You can do this in a dutch oven as well. Complete steps 1-3 right on the stove top in the dutch oven. Then add all the other ingredients and cook in the oven at 300 degrees for 3 hours.
Anita Wallak is a Registered & Licensed Dietitian. She has her master’s degree in nutrition and has worked in the field for 20 years. She is a member of Dietitians of Integrative & Functional Medicine and a member of The American Dietetic Association. Anita is a wife, mother of two, and on a mission to end the “business” of dieting. She offers permanent solutions to the dieting rollercoaster.
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