Grass Fed Beef Stew and Winter Vegetables

• ½ tbsp. olive oil
• 1 onion, peeled and chopped
• 4 garlic cloves, peeled and minced
• 1 small celeriac root, peeled and chopped
• 1 turnip, chopped
• 1 carrot, chopped
• 1 yukon gold potato, chopped
• ¾ pound grass-fed beef chuck, cubed
• Cumin
• Black pepper
• 2 bay leaves
• 4 cups beef stock (or water)
• 1 cup red or white wine
• 1 tsp. sea salt (and then season to taste)
• Parsley, minced

1. In a soup pot, sauté onion and garlic 1-2 minutes on medium heat.
2. Season the cubed meat with cumin, black pepper, and sea salt.
3. In a separate frying pan heat small amount of oil and sauté cubed meat until lightly browned.
4. Add the meat and the juices to the soup pot, plus bay leaves, beef stock, wine and salt.
5. Bring to a boil.
6. Cover and reduce heat to low.
7. Simmer 35-40 minutes.
8. Add celeriac root, turnip, carrots and potato and continue cooking 25-30 minutes.
9. Garnish with parsley.

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Andrea Beaman

Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.

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