Yummy Cold Weather Stew

Tonight I tried a recipe on my “Try These” list.  This is a recipe by Sarah Fragoso of www.everydaypaleo.com.

Here’s the recipe as it is written on her site.  I made a few changes below.

Cover the bottom of a big pot with olive oil and add 1 diced red onion.  When onions start to become transparent add 1 lb of grass fed beef and 1 lb of ground pork sausage.  Brown meat and season with a little sea salt, and a generous amount of garlic powder, dried basil, dried oregano, and three dashes of cayenne pepper.  Throw in 4 sliced carrots, 8 sliced stalks of celery, two big handfuls of green beans, 4 cups of organic free range chicken broth, and 1 can of organic diced tomatoes.  Let the soup simmer for about 45 minutes or until veggies are tender.

via Warm up with some soup! | Everyday Paleo

I used this recipe and I tried it tonight.  I love it!  Here are my adjustments

  • 8 stalks of celery was just.too.much.  Seven would have been fine or even six.  I think it would have completely taken over the stew had I put all of it in.
  • I added in 1 bunch of green onions with all the veggies
  • I added pepper

This recipe turned out great.  I wish I had tried it before.  It was super easy, super fast and made tons of food.  It will definitely be enough for a few days of leftovers for us.

Next time I make this recipe, I will..

  • Add 2 more cups of broth.  I couldn’t this time because I had only bought one container.  Just enough for the recipe.  I think with more broth, it will be a little more soupy than mine was.
  • Add fresh garlic
  • Add Emril’s Southwest Essence instead of the spices
  • Use Mexican stewed tomatoes…diced. 🙂

We’ll see how that one turns out!  I don’t have a picture of the finished product but Sarah has a good one.  I may have one to post later.  I’m having it for breakfast.  Look for it in my “Food. It’s what I eat” album on facebook.

until next time…



2 thoughts on “Yummy Cold Weather Stew

    1. Cari – Honestly, I would add some raw veggies as a side. Either a salad or 1/2 of a red pepper. You would also need to add a fat. I only used about 1 or 2 tbsp of olive oil for the entire recipe which would equal out to not near the amount of fat you would need for one meal.

      For instance, if I were having this for lunch I would have about 1 1/2 or 2 cups of the soup and then 1/2 of a red pepper and some nuts. You could also dice up some avacado and add it to your soup. That would probably taste good too. In fact…I might just try that! 🙂

      But what you add depends on your hunger level but make sure you get in those veggies. They are your energy!!

      Let me know if you have any other questions!

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