Grassfed
A few months ago, I had the pleasure of chatting with Shannon Hayes, a local farmer, mom and author. She and her husband were at the co-op showcasing meat from their family farm, Sap Bush Hollow Farm. I picked up her most recent cookbook, The Grassfed Gourmet (pictured above), and was anxious to try the Beef Stew recipe (below).
Grassfed meat is the obvious choice over the factory farmed variety, for many reasons. But, for me, it comes down to knowing exactly where my food came from and knowing that I am getting healthy food raised in an environmentally responsible way.
Old Fashioned Beef Stew
from the Grassfed Gourmet by Shannon Hayes
1 c all purpose flour
2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. paprika
2 pounds stewing beef, cut into 1 inch pieces
3 tbsp. olive oil
2 large onions, peeled and cut into wedges
1 crumbled bay leaf
1 tbsp. Worcestershire sauce
1 28 ounce can tomatoes, whole or crushed, undrained
2 cups beef broth
2 quarts water
6 to 8 carrots, scraped and cut into chunks
2 small turnips, peeled and cubed
4 boiling potatoes, cut into large chunks
Combine the flour, salt, pepper, and paprika in a shallow bowl.
Dredge the meat in the flour. Heat the olive oil in a large soup pot over medium-high heat. Add the meat, and brown on all sides. Add the remaining ingredients, except the carrots, turnips, and potatoes. Cover. Bring the stew to a boil, reduce the heat, and simmer, covered, for 2 hours.
Add the carrots and turnips, cover, and continue cooking 45 minutes longer. Add the potatoes, cover once more, and cook for another 20 to 25 minutes, or until you can pierce the potatoes with a fork.
Serves 6.
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