Time to enjoy the fruits of last Sunday's labor. . .
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Our beef stock and rendered tallow along with stew fixins'
Make sure you turn on the Bucs game--we must support the home team despite their standings. Now if you're lucky your beef stock is nice and gelatinous. Meaning lots of collagen was extracted from the bones.
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You will need:
1 pound grass fed beef chuck, cut into 1" cubes
1 tbs beef tallow, lard, duck fat, ghee or coconut oil
1 large onion, chopped
2 cloves fresh garlic, chopped
1 tbs tomato paste
1/2 pound sliced mushrooms
2 cups beef stock (preferably homemade--if not, organic)
2 cups sliced carrots
1 cup 1" green bean pieces
2 potatoes cut into cubes (sweet or white)*
1 tbs arrowroot
1 tbs cold water
Sea salt & freshly ground black pepper to taste
*cauliflower can be subbed for those looking for a lower carb meal
Heat the tallow over medium heat in a large cast iron dutch oven or heavy stainless steel pot. Season beef to taste with sea salt and freshly ground black pepper. Add beef, saute until browned, reomve and place on a plate.
Add onions and saute until slightly tender, add garlic and cook 1-2 minutes longer. Return beef and any juices to pot, add tomato paste and broth. Add enough filtered water to cover; bring to a boil. Reduce heat to low, cover and simmer until beef is tender. About 1 hour and 15 min.
Add your green beans, carrots and mushrooms along with additional water if needed to cover vegetables. Cover partially and simmer about 20 minutes longer. Add the potatoes, simmer covered partially another 20 minutes or until potaotes are tender. Take the lid off and continue to simmer on a low heat until slightly thickened.
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Stir the cold water into the arrowroot in a small cup until smooth. Add to the stew and stir constantly for about 1-2 minutes or until slightly thickened. Serves 4-6
And yes, the Bucs lost again in the 4th quarter with only minutes to go. Some things never change but the stew was delicious!
