Recipe by – Dusten & Stephanie Nelson
Grass Fed Beef Stew Ingredients:
3.5-4 lbs of grass fed stew meat (I typically use a London broil)
2 large sweet potatoes
1 lb of parsnip
1 large white onion
½ lb thick cut bacon
Rosemary (handful of sprigs)
Thyme (handful of sprigs)
Garlic powder (appx 1 tbsp)
Chili powder (appx 1 tbsp)
Sea salt (to taste)
Cracked black pepper (to taste)
Cayenne Pepper (pinch)
Pots & Pans:
Large sauté pan
Le Creuset Dutch Oven
Dice bacon and render in large sauté pan until crispy.
Pour excess bacon fat into a coffee mug of empty can, leaving enough fat in the pan to sauté the diced onion.
Once tender, place onions into a bowl.
After trimming the beef and cutting into 1 inch cubes, brown the beef in the same pan as the onions and bacon for approximately 5 min on medium-high to high heat. Season with salt and pepper.
While the meat is browning, pour the chicken broth into the Dutch oven, with the rosemary and thyme and cook over medium high heat until it is about to boil.
Once the beef is browned, strain the beef and put it in the Dutch oven along with the cooked onions and the raw sweet potatoes and parsnips (which have been peeled and cut into half to one inch cubes.)
Season the stew with garlic powder, chili powder, salt and pepper; I also add a pinch of cayenne pepper for some heat.
Let the stew work on the stove for 45-60 min at a rolling boil until the meat and veggies are tender.
While the stew is cooking, start the biscuits.
Gluten Free Buttermilk Biscuits:
10 oz all-purpose gluten free flour (one without xanthan gum already added)
1 tbsp xanthan gum
¼ teaspoon baking soda
1 tbsp baking powder
½ teaspoon sea salt
1 stick of organic butter (cold)
6 oz organic buttermilk
Mix all dry ingredients in a bowl with a standing or hand mixer.
Cut cold butter into small pieces and add to the dry mixture. Incorporate butter (using hands works best!) into the dry mixture until blended well and no large pieces of butter remain. Add the buttermilk and mix to form dough.
Roll out the dough on a lightly floured surface or on parchment paper into a ½ inch disk. Cut biscuits with a 2 inch cookie cutter.
Place biscuits on baking sheet lined with a silpat mat or parchment paper. Very lightly salt the top of each biscuit.
Bake at 375 for 15 minutes, makes 10 biscuits. Be sure to eat them while they are still warm!