Spiced Beef Stew {Recipe ReDux}

When the weather cools down, there’s nothing I love more than stew. Okay, maybe I love pumpkin more, but I digress.

Not only is stew fool-proof, but it allows for creativity. Have carrots? Peppers? Onions? Eggplant? Great! Now throw in some meat and seasoning and you’re good. You can change up the protein or vegetables or spices and create a completely new and delicious stew.

The true beauty of stew, though, is the leftovers! Make a big batch and freeze the leftovers in individual containers for a quick meal when you get home late from work or just don’t feel like cooking.

The whole make-extra-and-freeze-for-later principle was the theme for this month’s Recipe ReDux:

Fantastic Freezer Meals:

Share your tips and tricks for making one – or more freezer meals. It’s the end of the gardening season for some of us; let’s store away that produce in heat-and-eat-from-the-freezer-meals. Show how convenient healthy freezer breakfast, lunches or dinners can be!

My freezer meal is the aforementioned stew, but with a spiced Moroccan twist.

The key ingredient here is grass-fed beef, which provides a rich, slightly gamey taste that I absolutely adore. Look for 100% grass-fed beef because it, along with all 100% grass-fed meats, contains conjugated linoleic acid (CLA), which is the plant form of omega-3 fatty acids. In other words, grass-fed meat has a healthier fat source, not to mention it means the animal had a happier, freer life.

lamb chili

Spiced Beef Stew

Top this stew with a little quinoa or some sauteed potatoes and you’ve got a hearty, filling meal. Make a big batch of the quinoa/potatoes and you’ve got another side ready to go for later eating. 

Ingredients:

  • 1 Tbsp. coconut oil (virgin)
  • 1.5 lb. grass-fed beef cubes (such as sirloin)
  • 1 onion, diced
  • 10 carrots, sliced
  • 1 small eggplant, cubed
  • 2 cans diced tomatoes, preferably no salt added
  • 2 tsp. curry powder
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. turmeric
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 1 tsp. cardamom

Directions:

  1. Heat coconut oil in a large pot. Add onions and saute for 2-3 minutes, then add beef. Saute beef for 5 minutes, making sure to sear all sides of the beef cubes.
  2. Add remaining ingredients, and bring to a boil, then simmer for 25-30 minutes, or until carrots and eggplant are tender.

For more amazing freezer meals, check out the link below! 

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4 thoughts on “Spiced Beef Stew {Recipe ReDux}

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