Delicata, Beef, and Tarragon Stew (AIP and Paleo)

Ground beef. It is inexpensive, quick to cook, and flavorful. Well, the 80/20 version is flavorful. That 20% fat content makes it flavorful since fat carries flavor. Because we are eating all that fat, it is important to ensure it is the highest quality fat, found in organic, humanely raised, or grass-fed cows as these happy cows live on pasture eating their natural diet of clover and grass. Conventional cows are fed a diet high in soy and corn, high in omega-6 fats and inflammatory, which should be avoided.

Do we need to eat the fat? Yes. Fat is flavorful, so it makes a dish taste really good, which makes the meal satisfying because it tastes amazing. Also, fat takes longer to digest, so it makes your meal digest slowly, meaning you can go longer between meals, but more importantly, means you will have less urge to snack on cookies, candy, and chips. Healthy fat, like fat contained in healthy, organic cows is necessary for the regular functioning of the body. Fat is found in every cell in the body. It helps to make up the outer cell membrane giving it a defense system against outside invaders like viruses and toxins, all the while letting in important nutrients and water.

Please try this autumn-oriented stew, which is one of my many attempts to utilize ground beef in AIP recipes.

1 lb. 80% lean ground beef, organic

1 onion, diced

1 celery stick, diced

1 carrot, diced

1 apple, peeled, small diced

1 delicata squash, ends removed, de-seeded, and diced into 1 inch pieces (no need to peel)

2 c. broth

1 bay leaf

1 garlic glove, grated

2 T. fennel fronds, minced

2 tsp. dried tarragon

1/4 tsp. basil

1/4 tsp. thyme

sea salt

extra virgin coconut oil

Place oil in large sauce pan and turn heat to medium.

To the pan, add onion and a hefty pinch of sea salt, stir, sautee until onions are translucent.

Add celery, carrots, and apple with a pinch of salt, stir and sautee for a couple of minutes while opening the package of ground beef. Add ground beef to the pot, sprinkle over the top a heavy pinch of sea salt, about 1/2 teaspoon. Add herbs, fennel, and garlic. Break up beef with a wooden spoon as it browns, I like the beef to remain pretty chunky, so I don’t stir it too much.

When beef is browned, pour in broth, add squash, bay leaf, and a pinch of salt. Stir to coat squash with broth and herbs. Cover with lid and let simmer for 20 minutes or until squash is soft. Makes about 4 servings.