Easy Hearty Meat Stew

Cooking doesn’t need to be complicated. In fact, good home cooks don’t really need much at home to make something delicious. It’s not really about creativity, it’s about knowing the principles of cooking.

Today I bring to you a hearty meat stew. If you go to cooking.com or ask Martha Stewart, you might get some fancy recipes, calling for some red wine and an array of fresh herbs. This recipe was made simply with what I had on hand. I just followed some simple principles for cooking stews:

brown the meat, add the veggies, top with water, let it simmer.

I made this recipe with my Abbio Stock Pot which I absolutely love! Abbio and I actually share a mission: we want everyone to cook at home more. But doing so in a safe way. Nothing saddens me more than seeing people cook organic vegetables or a beautiful grass-fed steak on some scratched-to-death toxic Teflon. You can read more about safer cookware here or see this graphic below.

The Abbio team was so kind enough to offer my readers a 20% discount on their first order! simply use the code Mariu20 at checkout www.abbiokitchen.com.

Let’s get cooking!

Ingredients:

• 1 1/2 lb. of stew meat chopped to the desired dimensions

• 1 tbsp Worcestershire sauce

• 2 tbsp coconut aminos

• 1 tbsp of dried oregano

• 1 tbsp paprika

• 2 tsp of ground garlic

• 1 tsp black pepper

• 3 tsp of sea salt

• 5-6 cups of water or beef/chicken/veggie broth or stock

• 5 celery stalks

• 3 medium-sized potatoes. Better to go for the sturdier kind, like Russet potatoes.

• 3 large carrots or 5 regular-sized ones

• 2 tbsp tomato paste

• 1 cup frozen peas

Preparation

• First, marinate the meat with all the spices + Worcestershire sauce and coconut aminos for at least half an hour.

• While the meat marinates, go ahead and chop the potatoes, celery, and carrots into roughly 1 to 1 1/4 inch diameters. Set aside.

• Once the meat has been marinating for at least half an hour, sear it in your Abbio Stock Pot on medium to high heat.


• When the meat is seared and roughly cooked through, incorporate the vegetables. Stir to combine.

• Next, add 5 cups of water or broth of your choice and bring it to a boil.

• Once the boiling point has reached, move the pot onto the smallest burner of your kitchen range for simmering.

• Add two tablespoons of tomato paste (or three, if you prefer a thicker consistency) and stir.

• Cover with a lid and simmer for about one hour, checking every 15 minutes or so.

• 5 to 10 minutes before turning the burner off, add the frozen peas (one cup) and cook for the remainder of the time.

• Lastly, finish with some more salt & pepper and herbs of your choice!

• Eat on its own or serve over some brown rice or farro.

  Enjoy!