|Posted by Adams Natural Meats on May 22, 2015 at 1:40 PM|
•2 pounds grass-fed bison stew meat
•1 pound grass-fed beef heart, sliced or cubed
•1 large sweet onion, diced
•3 cups celery, diced
•10 cloves garlic, minced
•2 medium sized sweet potatoes or yams (you could also use approx. 2-3 cups of cubed butternut squash)
•2 quarts beef stock
•2 tsp. dried thyme
•8 bay leaves
•1 tsp. dried rosemary leaves
•⅛ - ¼ cup balsamic vinegar
•3-4 cinnamon sticks
•½ cup fresh chopped parsley
•1 tsp-ish each sea salt and course ground pepper
•expeller-pressed coconut oil for frying
1.I use my big dutch oven for this, but a large soup pot will work fine.
2.Cut all of your meat (heart included) into bite sized pieces and set aside. I like to place my meat in a colander to let it drain out any extra juice that is lingering.
3.Chop your onions, celery, and sweet potatoes (or yams, squash, etc.) into bite sized chunks and set aside (keep your sweet potatoes separate from the other veggies).
4.Mince your garlic and add to the onions and celery.
5.Mince your parsley and set aside.
6.Heat a couple tablespoons of coconut oil over medium heat and add some of your meat. You want to make sure not to overcrowd the pan, because you want to get a good browning on the meat. This really helps develop the flavor of the stew.
7.Turn the meat several times, so that it can brown all the way around. Tongs are handy for this.
8.Remove the meat from the pan and place on a separate dish. Repeat until you have all of your meat browned. You may need to keep adding a little coconut oil for each batch.
9.Once all of the meat is browned and removed from the pan, add your onions, celery, and garlic and cook until the onions are slightly caramelized.
10.Add the meat back in, as well as your chopped sweet potatoes, yams, or whatever starch you are using.
11.Deglaze the pan with the balsamic vinegar and then add the salt, pepper, rosemary, thyme, bay leaves, and cinnamon sticks. Stir.
12.Pour your beef stock over the mixture and bring to a simmer.
13.Lower heat to low and cover. Let simmer for 45 minutes, or until the potatoes are done. Stir in your parsley and remove from the heat. Done!
14.This stew freezes and re-heats nicely, so I like to make double and sometimes triple batches and stock up the freezer!