Spiced Beef Stew with Cabbage, Butternut Squash & Sweet Potato

The weather has been chillier and damp the past few days, so this hearty, tasty, fall-spiced one-dish meal has been a sufficient belly warmer. Full of butternut squash, white sweet potato, red cabbage, ground beef, and flavorful spices, it’s a winning combination. Perfect for fall, in my opinion.

Also, this probably comes as no surprise, but the flavors are even more abundant the next day and the texture becomes a bit creamy too. The creaminess is a result of the squash breaking down more when reheated and stirred. The sweet potato holds together more since it’s starchier, but probably adds a dose of its own creaminess as well. Regardless, it’s legit.

Meanwhile, catch me next Wednesday, October 18 on KATU Afternoon Live! I’ll be making my pumpkin spice chocolate clusters that I shared last week. Stay tuned!

Cheers and enjoy!

Ingredients:

  • 2 lb grass-fed ground beef
  • 1-2 tsp grass-fed ghee, butter, or other fat of choice
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 medium red cabbage, chopped
  • 1 medium butternut squash, peeled and chopped into cubes
  • 1 medium sweet potato, peeled and chopped into cubes
  • Splash of chicken broth, homemade or high-quality store-bought
  • 1 Tbsp apple cider vinegar
  • 2.5 tsp ground turmeric
  • 1.5 tsp cumin
  • 1/2 tsp cinnamon
  • Pinch of cayenne
  • 2 tsp sea salt, plus more to taste, if needed
  • Black pepper, to taste

Directions:

  1. Melt ghee or other fat of choice in a large pot over medium heat. Add the onion and garlic, and sauté a couple minutes. Then, add the ground beef and cook until browned, about 5-7 minutes, breaking up the pieces with a spatula as needed.
  2. Next, add the cabbage and 1 tsp sea salt. Stir, cover, and cook over medium-low heat for 5-7 minutes.
  3. Add the butternut squash, sweet potato, broth, vinegar, turmeric, cumin, cinnamon, cayenne, remaining 1 tsp sea salt, and black pepper. Stir, cover, and cook for 10 minutes.
  4. Check sweet potatoes and squash with a fork and if need be, cover and cook for another 3-5 minutes. Taste and adjust sea salt, pepper, and spices as desired.

Yields: 6 servings

 

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Mexican Beef and Greens Bowl

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Happy Monday, everyone! I thought I’d welcome the week by sharing another current favorite recipe of mine (my spiced chicken stew being another current favorite — made that again yesterday). This meal is the perfect combination of spicy, meaty and a little creamy (thank you, mayo). The mayo is what turns this recipe from good to amazing, so don’t omit it. I know it might seem a little odd to add it to the mix, but it truly makes this recipe magical.

Enjoy!

Ingredients:

  • 2 lb grass-fed ground beef
  • 1/2 yellow onion, chopped
  • 1 large clove garlic, minced
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp sea salt
  • Black pepper to taste
  • 1.5 cups fresh green beans, trimmed and cut into 2-inch pieces
  • 2/3 cup fresh salsa, plus more to taste, if desired (I used medium)
  • 1 bunch green kale, stemmed and torn into pieces
  • 1/3 – 1/2 cup homemade avocado oil mayo or this brand if you don’t have any homemade on hand
  • Grated raw grass-fed cheddar and/or avocado slices for serving, optional

Directions:

  1. Warm a large pan over medium heat. *Add the ground beef and break up with a wooden spoon. Then, add the onion and garlic. (*I used 15% ground beef, so didn’t need to add any fat to the pan, but if you’re using leaner ground beef, you may need to melt some fat of your choice before browning the meat with the onion and garlic).
  2. Continue cooking the meat mixture and then add the cumin, chili powder, paprika, sea salt and black pepper. Stir to distribute the spices.
  3. Stir in the green beans and salsa. Continue to cook for a few minutes.
  4. When the beans have softened slightly, stir in the kale. Cook 1-2 minutes more or until kale has wilted down. Turn off the heat and stir in the mayo.
  5. Serve with grated raw grass-fed cheddar (or other high-quality cheese) and/or avocado slices, if desired.

Simple Supper Friday: Curried Skirt Steak and Veggies

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Hi everyone! I’m very happy that it’s Friday, but I’m even happier that I have an entire day off tomorrow! Wahoo! I don’t have to be anywhere in the morning (since my client at CPC is out of town) and can have a leisurely start to my day. It’s a recovery day for me, but I’ll probably wake up and go for a walk first thing. A morning stroll in the cool air is so refreshing and invigorating. It’s a nice wake-up call, with no caffeine required!

I’m also hoping for some better sleep this weekend, as the past couple nights have been problematic for me, with lots of tossing n’ turning and frequent waking. We did have a full moon this week though, so that’s probably why. I kid you not, but literally every time there’s a full moon, I do not sleep well. I know this isn’t uncommon, but sometimes I wonder if I’m going to turn into a darn werewolf or something!

Other than that, I’m thinking Jesse and I will have a date night this weekend. I think we could both use it and we haven’t had a date night in a long time. Usually it just consists of dinner out, but it’s good enough for the both of us and kinda fun to wear normal clothes for a change too. We live in workout clothes!

Happy weekend! What are your plans?

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Curried Skirt Steak and Veggies

Ingredients:

  • 1/2 Tbsp grass-fed tallow or other fat of choice
  • 1/2 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 lb skirt steak, cut into thin strips
  • 2 tsp curry powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp coriander
  • Sea salt to taste
  • 1/4 cup homemade or good-quality chicken broth, plus more if needed
  • 1 cup halved cherry tomatoes
  • 2-3 large kale leaves, stemmed and chopped

Directions:

  1. Melt tallow in a large pan over medium heat. Add the onion and garlic, and saute for 1-2 minutes.
  2. Next add the skirt steak strips and season to taste with sea salt. Stir and continue to saute.
  3. After a 2-3 minutes, add the curry powder, smoked paprika, coriander and chicken broth. Stir and then add the cherry tomatoes. Continue to cook for another minute, and then add the kale leaves.
  4. After another minute or so, once the meat is cooked through and the kale is softened, remove from heat and serve. I recommend eating over buttery mashed cauliflower. It’s even good all on its own.

Yields: 2 servings

Spicy Curried Beef Stew

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Curry and slow cooker meals are among my favorites, and here’s yet another one I’ve added to my list. I don’t know what it is, but I can never seem to get enough. It doesn’t matter what time of year it is either — I’ll eat this on a hot summer day and be happy as a clam.

Meanwhile, keep a watch out on my blog for details about a giveaway, which is coming soon! It’s been a long time since I’ve done one, so I’m pretty excited about it! Plus, the prize is awesome…tasty too. I also have a guest post coming soon, so keep your eyes peeled for that as well.

Anyway, I’m keeping it short and sweet today, so that’s all I’ve got for you. As Jason Seib says, “Go forth and be awesome.” Happy Tuesday, folks!

Ingredients:

  • 1 Tbsp grass-fed beef tallow or other fat of choice
  • 1 yellow onion, cut into large pieces
  • 1 jalapeno pepper, seeded and chopped (leave more seeds if you want it spicier)
  • 3 cloves garlic, finely chopped
  • 1 lb grass-fed beef stew meat
  • 2 carrots, chopped into 1/2″ pieces
  • 1/2 large head green cabbage, chopped
  • 2 Tbsp curry powder
  • 1 tsp smoked paprika
  • Dash of cayenne pepper
  • 1 tsp sea salt or to taste
  • 1/4 cup chicken bone broth
  • 1-1/4 cup full-fat coconut milk

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Directions:

  1. Melt tallow in a large pan over medium heat. Add the onion, jalapeno and garlic. Stir to coat everything in the fat and saute a few minutes, until onions are soft.
  2. Once done, pour the onion mixture into the bottom of a slow cooker. Then, add the beef stew meat and chopped carrots on top.
  3. In a small bowl, mix together the curry, smoked paprika, cayenne and sea salt. Add to the slow cooker and toss with the meat and veggies, until well coated.
  4. Pour coconut milk and broth over top and stir. Place chopped cabbage on top of everything and then cover the slow cooker with the lid. Set on low for 6-7 hours or high for 4-5 hours.
  5. Halfway through, give everything a stir and then replace lid to finish cooking.

Yields: 3-4 servings