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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Herbed Turkey Potato Stew

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It’s been chilly, damp and drizzly in Portland lately. With weather like this, I want nothing more than a warm and hearty one-dish meal. To me, this one kind of tastes like a mixture of Thanksgiving and shepherd’s pie, and it’s straight up healthy comfort food. It’s an especially great meal to have after a hard training session since it’s full of good starchy carbohydrates. If you’re not a regular potato eater, add more sweet potato or use butternut squash instead. Make it what you need it to be for you and most importantly, enjoy!

Meanwhile, I recently got my personal training site up and running, which you can check out HERE. If you live in the Portland area and are looking to do personal training in NE (MLK and Alberta) or NW (near Pearl District/Nob Hill), be sure to hit me up. I am currently taking new clients!

And, on another note, I was on live TV last week! I had the opportunity to go on KATU Afternoon Live here in Portland and make my pumpkin caramel bars. It proved to be a lot of fun and looks as if I’ll be a guest again in the near future. Watch the replay HERE.

UPDATE: I also went on KATU Afternoon Live and made this recipe on November 23, 2016! Watch the replay HERE!

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Ingredients:

  • 1 Tbsp extra virgin olive oil or grass-fed butter
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 lb ground turkey white or dark meat, or a combination of both
  • 2 Tbsp fresh tarragon, chopped (*or 1 Tbsp dried)
  • 1.5 tsp dried thyme
  • Sea salt and black pepper to taste
  • 1/2 – 2/3 cup good-quality chicken or turkey broth
  • 5 medium Yukon gold potatoes, scrubbed and cut into 1-inch pieces (peel if desired)
  • 1 medium white sweet potato, peeled and chopped
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 1 12 oz bag frozen peas

Directions:

  1. Heat large pot over medium heat and add the olive oil or butter. Once heated, add the onion and garlic, and sauté 1-2 minutes. Next, add the ground turkey and season to taste with sea salt and black pepper. Continue cooking until the meat is mostly browned (about 5 minutes), breaking up the large pieces with a wooden spoon or spatula as needed.
  2. Next, mix in the yellow potatoes, sweet potato, broth and thyme. *Note: if using dried tarragon, add now. Add more sea salt and black pepper to taste. Stir well and reduce heat to medium-low. Cover pot with a lid and allow mixture to cook for 10-12 minutes, stirring occasionally.
  3. After 10-12 minutes, add the fresh green beans and frozen peas. If needed, add a bit more broth. Cover again and cook 5-6 more minutes or until potatoes and beans are tender.
  4. Stir in the fresh tarragon. Taste and add more sea salt and/or black pepper, if desired. Serve.

Yields: ~6 servings

 

Simple Supper Friday: Kashmiri-Spiced Buffalo Stew

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Wow, the days and weeks are just flying by — it’s already Friday again! A week from now, it will be the eve of my wedding reception back in Michigan. It will be so fun and nice to celebrate on a larger scale with family and friends. Jesse and I are looking forward to it, along with some time back home in general.

Anyway, I know this recipe isn’t too easy on the eyes, but I swear it’s packed with flavor! Remember, you can’t judge a book by it’s cover anyway. The stew is well-spiced with a bit of creaminess from both the butternut squash and coconut milk. The squash actually breaks down a little and thickens the sauce, in addition to adding the creamy element. The garnish of chopped almonds is optional, but I highly recommend it, as the crunch is extremely satisfying. I feel like I’ve been adding sprouted almonds as a garnish to just about everything lately — probably because I have some on hand.

Also, don’t forget to enter the Paleo Wraps giveaway if you haven’t already! You have until this Sunday!

Ingredients:

  • 1 lb ground buffalo
  • 3 Tbsp grass-fed ghee
  • 1 poblano pepper, seeded and chopped
  • 1-inch piece fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tsp cumin
  • 1-1/4 tsp chili powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamom
  • Pinch of cayenne
  • Sea salt and pepper to taste
  • 10 oz bag frozen butternut squash
  • 2/3 of a 14.5 oz can full-fat coconut milk (make this with the leftover milk!)
  • 3 cups kale leaves, stemmed and torn
  • Sprouted raw almonds for garnish, optional

Directions:

  1. Melt ghee in a large pan over medium heat. Add the ginger, garlic and poblano pepper. Stir for 1-2 minutes.
  2. Combine all the spices (including sea salt and pepper) in a small bowl. Then, add the spices to the pan. Reduce heat to medium-low and stir well, to prevent spices from burning. Once incorporated into the ghee, add the ground buffalo. Break up the meat with a spatula and continue to cook, stirring occasionally.
  3. Once the meat is browned, after 5-7 minutes, add the frozen butternut squash and stir, breaking up the squash with a spatula.
  4. After a minute or so, add the coconut milk and stir. Continue to cook for about 5 minutes.
  5. Then, add in the kale leaves and stir. Once kale has softened, remove from heat. Serve garnished with almonds, if desired.

Yields: 3-4 servings