We are very lucky to have access to some fantastic, local, grass-fed beef. I first found Middle River Farm when the kids were initially diagnosed with food allergies. The typical supermarket fare was loaded with allergens and, as I started to scrutinize all food products more, the meat selection seemed to lack flavour so I became worried about how the animals/meat were processed behind the scenes. Middle River Farm has become one of our favourite destinations on our shopping trips and their products are high quality. Their farm day pretty much secured the idea in my head that we’re getting backyard chickens – mostly because David was in LOVE with the birds … meaning the turkeys and chickens… there weren’t that many toddler girl-friend prospects there (although there was that one little girl that fell in the manure pile… but I digress) 😉
So, on a chilly fall evening with some of the super yummy grass-fed beef in hand, I made the following grain-, dairy- and egg-free beef stew that D&K gobbled up!
- grass-fed stewing beef chunks
- 10 baby carrots (I cut mine in half to reduce cooking time)
- 1 onion
- 1 acorn squash
- 2 cloves garlic (minced)
- 2 cups organic chicken or beef broth (I typically make my own broth but this night I used a purchased allergen-free, organic broth)
- 1 tbsp coconut oil
- bunch of kale leaves (large veins/stalks removed, cut into bite-size pieces)
- Heat up oven to 400, cut acorn squash in half, and place on a cookie sheet to cook for between 30-45 minutes (until squash is tender). Once fully cooked, scoop out seeds and separately scoop out edible squash. Place squash in a bowl and mash.
- Heat up a heavy bottomed frying pan on medium to high heat, add coconut oil and let it melt.
- Toss in onions and carrots and cook until slightly translucent.
- Add garlic to frying pan and cook for another 1-2 minutes. Then, remove all veggies from the pan.
- Add stewing beef to the pan and fry until all sides are a crispy, golden brown; turning occasionally. You may need to add a little more coconut oil to the pan prior to adding the beef. Add cooked veggies back in at this point.
- Add organic chicken or beef stock, kale, salt and pepper to taste.
- Continue cooking on medium heat until stock reduces, carrots are tender and beef is thoroughly cooked.
- Serve in bowls over mashed acorn squash. Sometimes we like to garnish with a little nutritional yeast – delicious!
We encourage you to seek out and befriend your local producers! The results can be simply delicious 🙂
Share some of your family’s favourite [local] recipes with us in the comments!