Fall is in the air and in the kitchen!

I left the gym yesterday afternoon and the wind was beginning to pick up – you can tell the weather is working toward a change. This makes me both happy and sad. I love fall foods – but I HATE WINTER. I’ll admit it. I am the BIGGEST baby when it comes to the cold. I am a warm weather kid to the core. However, the fall is a great season so I am going to live in the here and now. Not focusing on the cold weather to come. So what do I love about the fall foods? Well the greens are back! Unlike spring greens – fall means it’s soup, stew and chili time! So get used to these recipes. As there will most likely be A.L.O.T.

Today’s recipe was influenced by my CSA; a wilted greens soup recipe from Angela Coffman and by Cameron Green for adding sweet potatoes in place of white potatoes to her chili. This recipe is likely to become a staple in the Lewis household.

This stew is an all day affair – so get your crockpot out. You’re gonna need it!

What does your CSA inspire you to make?

Green Beef Stew with roasted root veggies
Preparing the Beef:
2 lbs of grassfed stew meat
1 beef shank (mine was about 1.5 lbs)
Fresh ground salt and pepper
1 Tbls Garlic powder

Place the beef shank in the middle of the crock pot – place the 2 lbs of stew meat around the shank. Grind the salt and pepper. I would say about 5 turns of the salt grinder and about 4 of the pepper grinder. Add the garlic powder evenly over the meat. Set your crockpot to cook for 6 hours. If you can control the temperature – place on medium/high heat. Let cook throughout the day – and prepare the remaining portion of the stew that evening.

Roasted Root Veggies (have these cook while you are preparing the stew portion):
1 butternut squash – peeled and cubed
1 sweet potatoes – peeled and cubed
salt and pepper to taste
garlic powder
grapeseed oil

Preheat oven to 375 degrees. Toss all ingredients and place on a cookie sheet. Let roast for about 15-20 minutes. Keep an eye on them and turn once they begin to brown and carmelize (about midway through the time).

Preparing the Stew:
1 sweet potatoes – peeled and cubed
1 bunch of  small collard greens – chopped
1/2 a bag of mizuna (local green available now) – rinsed and whole
1/2 a bag of arugula – rinsed and whole
leaves from 6 radishes – rinsed and whole
1 tbls of paprika
salt and pepper to taste
1 tbls garlic powder
1 can of Muir Glen diced tomato and green chilis
The beef meat (be sure to remove the shank bone and some of the fat) and broth from your crock pot

Add the beef and beef broth to a large stew pan over medium/high heat. Add about 2 cups of water, collard greens and cubed sweet potato. Bring to a boil. Lower the heat, cover and let simmer for about 20 minutes. Stirring a few times. Add the remaining greens and the can of diced tomato – also fill the can about 3/4 of the way with water and add that to the stew. Taste the broth and add salt as needed. Also add the garlic powder and paprika at this time. Stir well and bring it back to a boil for an additional 20-30 minutes. Stirring often.

Spoon the stew into a large shallow bowl. Please a scoop of the roasted root veggies in the middle. I topped mine with avocado.

You can also mix and match the greens depending on what you have on-hand. Also switching of the meat would be good too – adding some pork to this would be SUPER YUMMY!

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Categories: Nutrition, Recipe


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One Comment on “Fall is in the air and in the kitchen!”

  1. carter
    October 20, 2011 at 11:41 am #

    good. god. this was some good eatin’. get’cha some!

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