When I eat meat, it’s pasture raised and grass fed. Thereare many reasons, including it is more humane, healthier and tastier. See here for a guide.
This is a classic dish that never gets old. The low carbversion has it sitting atop spiralized zucchini. I’ll admit that I had this with a delicious rosemary baguette; it was the weekend and occasionally, I’llhave some carbs.
For the richest flavor, make your own stock. Here is how. If you do purchase stock, make it organic. The Dijon mustard adds a bit moredepth, but you won’t taste it per se.
2 pounds pasture raised beef stew meat, excess fat removed
2 medium onions, chopped
½ pound shitake mushroom, chopped
5 cloves garlic, minced
1 tablespoon Dijon mustard
1 large carrot, chopped into small pieces
2 stalks celery, chopped
1 head kale, spines removed and chopped
Salt and pepper
3 cups organic, pasture raised beef or chicken bone broth
2 tablespoons tallow, butter or ghee
Crème fraiche or sour cream
Heat 1 tablespoon fat on high in a dutch oven. When hot, add meat; add salt and pepper, but don’t crowd and do in batches if necessary. Brown on all sides and remove. Turn heat to low and add more oil if needed and sauté onions, allowing them to get soft. Raise heat and add mushroom, cooking until liquid is released, 5-10 minutes. Add garlic and stir for a minute. Add meat, mustard and stock, bringing to a boil. Lower to low and cover; cook for 1 hour, stirring occasionally. Add carrots, and cauliflower; cook another 20 minutes. Add kale and cook final 10 minutes. Add peas. Put zucchini in a eating bowl, add stew and a dollop of crème fraiche or sour cream.