With the beginning of the cool season I like to make stew – making use of those “what do I make with this?” cuts in my freezer. What is fall with a comforting stew?
For my beef stew recipe, I chose three cuts – eye of round, chuck, and shank cross-cut, all moderately priced cuts that go well in stews. I braise the meat after coated in coconut flour (recipe is paleo), then it all simmers in the oven for 1 1/2 hours. What you get from these very chewy cuts is the most tender meat that pulls apart without a knife. Did I mention how easy this stew recipe is? Or how you can freeze half of it? Oh yes. I know you have a lot to do. And Halloween is coming up…
