Side Pannel
Beef and Liver Stew
Beef and Liver Stew
- Recipe Submitted by Fajitas on 08/09/2014
Category: Beef, Main Dish
Ingredients List
- 1 Pound grass fed stew ground beef
- 1/4 Pound grass fed, chopped liver
- 2 Tablespoons olive oil
- 1/2 Cups chopped onion(s)
- 4 Ounces sliced mushrooms
- 1/4 Cups sprouted flour
- 6 Cups beef broth
- 1/2 Teaspoons thyme
- 1/2 Teaspoon sea salt
- 2 medium, diced potato(es)
- 3-4 medium, diced carrot(s)
- 1/2 Cups peas
- 1/2 Cups barley
- 1/8 Teaspoon black pepper
Directions
1. In a large soup pot over medium-high heat, sear stew beef and liver for about 5 minutes.
2. Add olive oil, onion, and mushrooms and sauté until onion is soft and mushrooms are cooked.
3. Add flour and stir until thick and well incorporated.
4. Add stock, spices, and vegetables. Cook over low-medium heat for 3 ”“ 4 hours, until beef is tender.
5. If using, add barley about 30 minutes before serving. Cook until barley is tender. Makes 4 ”“ 6 servings.
6. Serving Suggestion: Serve with a slice of Sourdough Garlic Bread and a salad.
2. Add olive oil, onion, and mushrooms and sauté until onion is soft and mushrooms are cooked.
3. Add flour and stir until thick and well incorporated.
4. Add stock, spices, and vegetables. Cook over low-medium heat for 3 ”“ 4 hours, until beef is tender.
5. If using, add barley about 30 minutes before serving. Cook until barley is tender. Makes 4 ”“ 6 servings.
6. Serving Suggestion: Serve with a slice of Sourdough Garlic Bread and a salad.
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