Wednesday, February 9, 2011

I AM Stew - by LBT


•2-3 lbs Chuck Beef, Grass Fed (if you can get that)
•2 large carrots, peeled and sliced into1/3 inch rounds
•5 Med Parsnips, peeled, sliced into 1/3 inch rounds
•3 Med Turnips, peeled and cubed
•6 cloves garlic , crushed and coarsely chopped
•3 Med onions, coarsely chopped
•1/2 Cup red wine


Cut the chuck roast into 1 1/2 inch cubes, trim away any large areas of fat and bones. [The chuck cut of beef is from the shoulder.
In a large cast iron skillet brown the pieces, remove and set aside on a large plate. Add oil, and saute onions until they begin to brown, add garlic and saute for another 2-3 min.
Deglaze with red wine: scrub the bottom with wooden spatula to dissolve the tasty brown bits.
Place bones on the bottom of the crock pot.
Bring liquid to a boil and simmer on low] Transfer the contents of the skillet to the crock pot.
Place meat on top.
Cook on high for 3 hours. remove bones, add root vegetables and mix well to distribute vegetables evenly.
Cook on low for another hour. Drain liquid out of the crock pot and separate the fat out.
This is a dish that one of my I AM CROSSFIT folks shared with the team. I haven't made it yet but looks YUMMY!

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