This stew or stew has a much more interesting flavor than traditional beef stew. It has more umami (savoury, rich, delicious) due to the flavor mix of pumpkin, shiitake mushrooms and parsnips.
And next week I’ll give you the vegan version – which is also very good – so if you’re vegan or vegetarian, hang in there, it’s coming!
Shopping list
- 1 large parsnip
- 1 large onion
- 2 celery sticks
- 3 small carrots
- 1 cup chopped shiitake mushrooms
- Your choice of 8 ounces of organic or pasture-raised:
– New York steak
– Sirloin (my preference)
– rump (but requires a longer cooking time) - 1 cup chopped green beans (fresh or frozen)
- Better than bouillon based on organic roast beef. Or whichever beef broth you prefer.
- Organic extra virgin olive oil
- Onion powder, garlic powder, dried oregano, dried coriander or parsley, sea or Himalayan salt, 3 bay leaves
PROCEDURE
1. Peel and Dice:
Half an acorn squash
1 large parsnip
1 large onion
3 small carrots
2 celery sticks
1 cup chopped shiitake mushrooms
*Note: The secret to a good stew is to cut everything to about the same size. I cut mine small – about 1/4 inch square. This is also good for digestion as most people don’t chew enough before swallowing 😉
2. Sauté everything together in a large, deep skillet with about 1/4 cup organic virgin olive oil until the onions are soft. Pumpkin and parsnips are not cooked, that’s okay. Simply fry in the pan until the onions are soft.
3. Now cut the 8 ounces of raw organic or grass-fed beef into cubes. And then add the raw beef cubes to your vegetable stir-fry and sprinkle these seasonings over the beef:
Onion powder, garlic powder, dried oregano, dried coriander or parsley, sea or Himalayan salt*
*Listen to your body’s intuition and add as much or as little of these herbs as your body desires. If you’re not sure, you can always add more later, it’s all good! Trust your body, start spraying and stop when you feel “enough.”
4. Mix well and fry the beef until brown. Then put the entire mixture in an extra large pot (about 10 liters – enough for about 11 cups of stew) or a stock pot and add 3 bay leaves (if you don’t have a bay leaf, that’s no problem, it’s tasty without it).
5. Then add 6 cups filtered water or spring water and 1/4-1/3 cup (more or less depending on your taste) of Better Than Bouillon Organic Roast Beef Base. Or whichever beef stock you prefer: Use 2-3 squares of pressed stock or 1/4-1/3 cup paste or 2-3 tablespoons stock powder*
*Note: Your beef broth plays a big role in how good your stew tastes. I have tried many brands and this is hands down the best. Bouillon also involves roasting/boiling animals (or vegetables) so that a concentration of all the toxins present is created. So make sure you only use bouillon from certified organic farming – or one from a local pasture farm.
6. Bring the stew to the boil in the large pot and simmer for at least an hour. I usually let it simmer for 2 hours (more flavor and more tender beef). Keep adding more water as the liquid evaporates and reduces. Depending on how long you simmer and how thick/thin you want your sauce to be, you’ll need to add 2-5 cups more water, so keep an eye on it.
7. Half an hour before you plan to consume the stew, add 1 cup of chopped green beans (fresh or frozen).
You can add more vegetables to this recipe if you like. If you prefer, you can substitute butternut for the acorn squash.
You can also add: peas, black or pinto beans, corn, chard, cauliflower, broccoli, snap peas, bok choy, savoy cabbage, potatoes, sweet potatoes. The variations are endless! In fact, you could make the same stew every week by simply switching up the vegetables and making it taste different (but delicious) each time.
Stay tuned for the vegan version next week…
Jini Patel Thompson is an internationally recognized expert in natural healing for digestive diseases. She healed herself from widespread Crohn’s disease and has been medication and surgery free for over 25 years. Jini has appeared on numerous podcasts, TV and radio shows in the US, UK, Canada and Australia, giving people hope and vision on how to heal their colitis, Crohn’s disease, diverticulitis and irritable bowel syndrome (IBS) using all-natural methods. Her books on natural healing of digestive diseases have been sold in over 80 countries worldwide. Jini is married and has three children, nine sheep, 11 horses, a cat and three dogs.
