Whole30 Recipes – Very Easy Stew

Taking liberties with my letters, what else is new? But seriously, stew is super easy.

Drool.

Drool.

A lot of people make the excuse that they don’t have time to do a Whole30. That it takes far too much work to make all of your meals from scratch. I say nay-nay.

Stew is one of mankind’s greatest inventions. Our ancestors one day went ‘I’m too lazy to cook and I don’t have a lot of food’, dumped a bunch of food in a pot and called it stew. And it’s lovely. Who doesn’t love a hearty stew? It takes barely any work, and if you do it in a slow cooker, you can just leave it all day and have a delicious hot meal when you get home from work. Win!

There is a lot of flexibility when it comes to stew, so this recipe is loose. You can adjust for how much or how little you want to make, and what meat and veggies and seasonings you have on hand.

Ingredients:

-Cooking fat (I like clarified butter or olive oil)
-Meat, cubed or in strips (beef, pork, chicken, lamb, even dense fish works)
-Onion, chopped
-Garlic, chopped (I like to add shallots as well, but that’s up to you)
-Vegetables, in bite sized pieces (carrots, potatoes, celery, zucchini, beets, parsnips, green or yellow beans, tomatoes, peppers, the possibilities are endless! You could even add a fruit to give it a twist, such as pineapples or peaches.)-Sea salt and fresh ground pepper
-Spices (I like parsley, basil and bay leaves, but feel free to experiment! Cilantro, chili powder, even dill are all good choices too.)

If you’re using a slow cooker, do the following step in a pan. For stovetop, do this in whatever sized pot you’re going to be doing the whole stew in. Fry onions and garlic in cooking fat over medium heat, and once the onions are translucent add your meat of choice. Stir fry until evenly browned on the outside.

If you’re slow cooking, dump contents of the pan into your slow cooker, and follow the rest of the directions as normal.

Pour water in so that it just covers the meat, and then salt and pepper the water generously. There should be enough salt so that you can actually taste the salt in the water. Don’t worry, it will permeate the meat and veggies and make the stew super flavourful.

Add your vegetables of choice and stir.

Add your spices of choice and stir.

For stovetop, keep it on medium until it starts to boil, then turn to medium low and let simmer. I like to leave it for at least four hours, stirring occasionally, until I can’t bear the smell any more and just have to eat it.

For slow cooker, set it on low and let it go for eight to ten hours.

The general rule of thumb with stew, is that the longer you let it cook, the better it tastes. To be honest, I like it better reheated the next day, when all the flavours have REALLY mixed.

What stewy concoctions did you come up with?

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