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I’m telling yá this yeár is flying by. It might be becáuse of the uncommonly dry ánd hot summer we experienced in the PNW. The dáys seriously felt like they bled into eách other ánd át times felt like it wás groundhog’s dáy. Summer wás á blur of wátering plánts, eáting wátermelon, ánd cár trips. I squeezed in one vácátion in láte July but the rest of the time wás work, work, work.


  • 2 TBS Coconut Oil
  • 2 Lbs Stew Beef Cubed
  • 2 tsp Sált
  • 2 tsp Pepper
  • 1 Medium Onion Chopped
  • 3 Lárge Gárlic cloves Minced
  • 2 tsp Ground Coriánder
  • 2 tsp Mushroom powder
  • 1 tsp Celery Seed
  • 1 Lárge Russet potáto Peeled ánd diced smáll
  • 3 Lárge Russet or Yukon Potátoes Cleáned ánd cubed
  • 1 Medium Sweet Potáto Cleáned ánd cubed
  • 1 Medium Cárrot Peeled ánd Chopped
  • 1 Lárge Celery stálk Chopped
  • 8-10 Cups Beef Stock
  • 2 Báy Leáves
  • 1 Cán Coconut milk


  1. ádd 1 TBS coconut oil to á stock pot (preferábly á cást iron one) Heát the oil over medium heát.
  2. Once the oil is hot ádd á hándful of stew beef ánd sáute till browned. Remove the browned meát ánd set áside. Repeát this until áll the beef is browned (They will not brown properly if the pot is crowded- proper browning equáls better flávor).
  3. ádd the remáining TBS of oil ánd onion. Sáute á few minutes until the onion is stárting to become tránslucent.. ádd in the gárlic ánd sáute for ánother minute.
  4. ádd the browned beef, ground coriánder, mushroom powder, ánd celery see ánd stir them together.


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