So, I need to give you a little back story before we talk about this recipe. I grew up in Louisiana and if you’ve spent any time in Louisiana then you know that practically everything revolves around food. There’s a food festival nearly every month celebrating peaches, shrimp, strawberries, boudin, crawfish, okra, barbeque. etc. You name a food or beverage and there’s probably a festival celebrating it! The people of Louisiana love to eat! My family is no exception and they not only like to eat, but they are also superb cooks! So, as you might imagine, convincing my parents to go paleo was not easy. And honestly, I know better than to push too much. Shoving your ideas (or food) down someone’s throat is a great way to make them completely reject your notions, whatever they might be. I’m not exactly sure what happened to make him want to try it, but my brother, Richard, took the plunge first and over the course of approximately 2 years he’s lost at least 80 lbs (and far more body fat) since going Paleo and starting weightlifting and CrossFit. I think my parents were ultimately motivated to give it try due to some health issues and a desire to just feel better. They both adopted a paleo/primal diet in 2014 and have noticed huge improvements including decreased GI issues, lower blood sugar and blood pressure, and weight loss. My Dad, who is (was?) A Type II Diabetic, is off nearly all of his medicine! Plus, they just feel better! And guess what, they are still able to cook and enjoy food just like before but with a few adjustments.
The recipe below is their original creation. Mom says she named it “Root Cellar Beef Stew” because most of the veggies used in the recipe are the type you’d store in a root cellar, an old school type of underground structure that was used to keep veggies and foods from spoiling too fast. This looks like the perfect meal for a cold, rainy day (like today if you live in the Sarasota, FL area). Let us know how you like it and if you made any changes! Oh and I listed the macros below because…. well, if you’re really aiming to improve body composition and athletic performance MACROS MATTER!
Root Cellar Beef Stew
1 – 2.3-3.0 lb. chuck roast, cut into cubes
1⁄2 lb. carrots, peeled and cut into chunks
3 medium sized turnips, peeled and cut into chunks
1 medium size onion, diced
3 stalks celery, cleaned, strings removed and cut into chunks 2 cans diced tomatoes
2-3 sweet potatoes, peeled and chunked
1 head cabbage, cored and cut into eighths
1 (12 oz.) pkg. brussel sprouts
2 medium sized zucchini, cleaned and cut into chunks
1 medium can (15 oz.) tomato sauce
Beef bouillon – Mom and dad use the cubes (4 min.) You can also use use beef broth in place of the water and bouillon.
Salt, pepper to taste
Braise the meat over medium high heat, stirring constantly until well browned. Place all braised meat into a large stew pot. Add 3-4 cups water and the bouillon cubes, stir to dissolve cubes. Cook over medium heat for a couple hours until meat is tender. At the one hour mark, add carrots, celery, onions and turnips. Leave the lid off for thirty minutes while these are cooking. At the 1.5 hour mark, add the remaining ingredients and cook till vegetables are tender, but not mushy. Season with salt and pepper to taste, serve hot. Perfect on a cold, chilly winter evening. Serves 8-10 main meal servings. Freezes well.