The dark rainy season is officially here in the PNW. I struggle to stay awake past 8pm and make it through the day with fewer than 3 hot beverages. Soups and stews always take a front seat in my kitchen this time of year. I made this stew last night with grass fed beef from a local farm, Treebird Organics. If you are going to eat beef, I highly recommend grass fed as the environmental foot print is significantly smaller compared with conventionally raised beef and the fatty acid profile is better as well. Enjoy this stew by the fire after a big ride or ski!

Ingredients:

Grass fed beef stew meat, 2 lbs
Celery, 2 stalks
Carrots or Parsnips, 2
Leeks, 1-2
Garlic, 2-3 cloves
Beef stock, 6 cups
Roasted tomatoes, 1 14Oz can, diced
Red Wine, 1 cup
Soy Sauce, 1 tbsp
Sriracha, 1-2tsp
Bay leaf, 1
Rosemary, 1tsp dried or fresh
baby potatoes, 1lb
Bulger, 1/4 cup
Dark leafy green such as collards, chard, or kale, 1 bunch
Olive oil, drizzle
Salt n Pepper

Directions:

Heat a drizzle of oil in the most expensive dutch oven you own, or a heavy bottomed pot. Sprinkle beef with salt and sear on all sides 1-2 min/side. Remove beef and set aside.

In the same pot saute leeks, parsnips or carrots, and celery until soft. Season with salt and pepper, add minced garlic until fragrant. Full disclosure here - I don't cook with garlic much anymore because it makes me super gassy! But I love it, so if you don't have gas issues with garlic go ahead and add it ( I left it out).

Add wine to deglaze the pot. Find the seared beef and add to pot along with broth, bulger, soy sauce, sriracha, rosemary, and bay leaf. Bring to boil, add SnP to taste, then cover and simmer for 30 min.

Add potatoes and your favorite green. I used collards, but other good options are chard and kale. Continue to let summer another 15-20 minutes or until potatoes are tender.

Serve with wedge of lime, cilantro, avocado, and additional sriracha if you're looking for more spice! Let me know what you think!