Why you should make beef stew
Warm beef stew on a cold winter night has to be one of the most comforting things in the world. This stew tastes so good, it’s packed with flavor and it smells amazing. Although it takes quite long to make, especially if you want the meat to be really tender, the upside of this is that the gorgeous aroma fills the entire house.
Notes on ingredients for beef stew
Beef is a great source of protein for PCOS because the type of fatty acids which it contains help with insulin regulation. Butter contains the same healthy fats so go ahead and put some on your buckwheat bread!
This recipe is thickened with cornstarch instead of the traditional white flour to keep it gluten-free.
Beef stock goes well because it uses beef anyway but if you have chicken or vegetable stock that works too. Be wary of the sodium content and get organic if you can.
100% grass-fed butter is ideal for maintaining a healthy balance of hormones for PCOS. Grass-fed butter also has a higher nutritional value. Why am I recommending butter though if dairy is inflammatory and should be avoided on a PCOS diet? Butter is high in fatty acids which can aid weight loss. Yay!
Extra Virgin Olive Oil
Olive oil should come in a dark bottle to protect it from heat and light. Cold-pressed is ideal because heat can destroy the nutrients and flavor in the oil.
Garlic has so many health benefits! That being said, I’m not a huge fan of chopping garlic and having my hands smell of raw garlic. Feel free to use the minced garlic from a jar.
Yellow onions work well for this recipe. White onions work too but I would avoid red.
The nice thing about carrots is that because they grow below ground it doesn’t make a huge difference if they are organic or not. You definitely don’t want any pesticides sprayed directly on berries or tree fruit, but with carrots there’s a chance to save a few cents.
Accompaniment for beef stew
Normally stew is made with white potatoes. Although these are naturally gluten-free, they can spike blood sugar levels because they have a high GI score. I often substitute sweet potatoes but in this dish I don’t think the sweet flavor goes well. To make it a balanced meal with some complex carbs, buckwheat bread is a perfect accompaniment! I like a thick slice, toasted with grass-fed butter
Beef Stew with Carrots and Herbs
- 1 tbsp butter or olive oil
- 1 clove garlic crushed
- 2 onions chopped
- 6 carrots peeled and chopped into one-inch long pieces
- 1½ lb stew meat
- 4 cups beef broth
- 1 tsp dried parsley
- 4 sprigs fresh thyme or 1 tbsp dried
- 2 bay leaves
- salt and pepper to taste
- Heat a large saucepan over medium heat. Melt the butter and saute the onion until translucent – about 4 minutes.
- Add carrots and cook another 3 minutes.
- Add stew meat and cook until brown. Drain off excess liquid to ensure you get a nice brown coating. Brown bits sticking the pan are good and add more flavor.
- Add the stock to the pan and scrape up all the brown bits. Add the parsley and thyme and bring to a boil. Cover and reduce to a simmer. Simmer for at leat one hour but preferably two until the meat is spoon tender.
- Serve with buckwheat bread and butter.