It started with tomatoes from my inlaws. Beautiful, ruby red little spheres of delight graciously bestowed upon us! Ok, semi-dramatic, but I am so grateful to have them! So, with half the batch, I roasted them! (Click for recipe)
All to bring a glorious Beef Stew into existence!
Brandy’s Beef Stew
(I did half the recipe)
2 tablespoons olive oil
2 pounds ground beef
2 pounds of stew meat
1 diced onion
2 cups beef broth/stock
1/8 cup almond flour (I used 2 tablespoons arrowroot powder- to thicken)
1 large can crushed tomatoes
1 can diced tomatoes and chilies
1 small can salsa verde
3 cloves garlic, minced
2 teaspoons garlic powder
1 teaspoon ground cinnamon
2 tablespoons cumin
3-4 tablespoons chili powder
-Sear stew meat with olive oil and place in crock pot.
-Brown ground beef with onions. Pour broth and reduce (which means let half of it evaporate). Add to crockpot. Add in almond flour.
-Add in crushed tomatoes, diced tomatoes, salsa verde to meat in crock pot.
-Add garlic, cumin, cinnamon, and chili powder.
-Mix and let cook for 4-6 hours (the longer the better!)
While that was cooking and smelling all delicious, I decided it was the perfect time to heat up my chilly house (no pun intended!) and roast away! First up were some beautiful root veggies that I picked up at Grower’s Outlet.
Here we have a yam, parsnip, rutabaga, golden beet and to be honest, not sure what the bottom one is! I will find out….Gulp!
I skinned all but the yam and rutabaga just for the color effect.
Then I used my Roasted Root Vegetable recipe to add some seasonings and olive oil. I cut and dressed them up- here they are right before going in!
45 minutes later….
So yummy!! While those were in the oven, I tried Pumpkin Cookie recipe number two, which turned out ok, but not good enough to post. I will keep working on it :0)