I put together this beef stew last night with all fresh, nearly all organic ingredients. It turned out simply delicious!
Before I give you the recipe, here’s some notes about the ingredients! Spanish radishes are a black radish. I found some at my local organic farm market and just had to try them! If you can’t find any, just use regular radishes for this recipe. You can read about their many health benefits here: http://www.healwithfood.org/health-benefits/black-spanish-radish.php Here’s a picture of what they look like:
The 3 black things in the front are the Spanish radishes! Also, you can see some rainbow carrots in the front. That time, I had just found orange and purple; this time, I got a variety pack:
If you can’t find any, just use 3 regular carrots =) Also, I actually only used 2 cloves of garlic in this recipe, but one of them was the biggest clove I’ve ever seen!
So use your discretion! More or less garlic and onion would be just fine, depending on your taste.
What you’ll need:
– 1 lb stew meat
– 3 Spanish radishes, cubed
– 3 rainbow carrots, cubed (I used orange, yellow, and purple)
– 2 stalks of celery, diced
– 1/4 yellow onion, diced
– 3 cloves of garlic, diced finely
– 1 Tbsp fresh rosemary, chopped
– 3 Tbsp coconut oil
– 1 Tbsp flour
– salt and pepper, freshly ground
What to do:
Brown the meat in the coconut oil in a large skillet, add the onion and garlic, then add the rosemary, salt, and pepper. Fill the skillet nearly all the way with water. Add the radishes, carrots, and celery. Let simmer for about an hour, until veggies are nice and tender. Spoon out about 1/2 cup broth into a coffee mug, add the flour and mix well with a fork. Pour the mixture back into the skillet and stir well. Allow the stew to simmer for at least 5 more minutes before eating. Enjoy!