I'm getting a rush of blog traffic lately from search items like Idiopathic Thrombocytopenia Purpura and 'ITP'. Hello, my people! Let's beat this thing together! Also, today I have an ITP public servic announcement: when seeing an acupuncturist for your sore shoulder, it's best to immediately inform him that you bruise easily and not just... forget to mention it. My poor stabby man freaked out a little. Excuse the phone pic, and underarm peek. It's a relaxed kind of day in the office.
Today's recipe is a basic paleo beef stew that anyone can make, and should make. So delicious, so very healthy. Do it.
Paleo Beef Stew
- 500g Grass-fed beef (diced). As usual, mine was from Lake Farm Beef
- 4 large flat mushrooms (sliced)
- 3 carrots
- 3 cloves of garlic (crushed)
- 2 tbsp coconut oil
- 2 large or 3 smaller onions (chopped)
- 1 cup of stock or bone broth
- 2 tbsp vinegar (apple cider if you want to be AIP compliant)
- 2 tsp fresh grated ginger (or you can use dried, but it's not as good)
- large handful of fresh thyme (de-stalked) (again you can use dried)
- salt to taste
- 2-3L water
Melt the coconut oil in a large stock pot and sautee the onions until soft
Add the meat, garlic and herbs and cook (stirring frequently) until the meat is slightly browned
Add the stock, water, vinegar, carrots, mushrooms
Turn the heat up until the stew is boiling, then turn down to a simmer, cover and let it cook for at least an hour, topping up the water if there is too much evaporation.
I favour a slow cook method, and let mine bubble away for 5 hours. If you find it there is too much liquid at serving time, just uncover, turn the heat up and let it bubble enthusiastically until the water is reduced.
Check the flavour and add salt if required. Serve.
This freezes very well and is packed with nutrition. Here are the nerdy stats, per serve: