Cosmic Meat Stew
This simple meat stew is a well rounded, nutrient dense, solar powered mainstay during the colder seasons, inspired by Scandinavian flavours. I make it every winter, and the nourishment is the most restorative, comforting thing aside from a wood burning sauna!
Ingredients you’ll need for this cosmic meat stew
- Grass fed and grass finished or wild red meat cubes. My favourite types include ethically raised or wild caught bison, beef, elk, venison, boar, lamb, or goat. Cut any type of meat into 1-2″ cubes, or find some pre-cut stewing meat. High quality muscle meat is good, but also consider including various cuts of offal or even a big scoop of organ meat pâté to round out the nutrition further.
- Grass fed and grass finished spring water bone broth, pre-made, or homemade frozen broth cubes. This rounds out the nutrition of the muscle meat and/or offal.
- Rye flour (unfortified, or a GF flour substitute you prefer like arrowroot powder)
- Bay leaf
- Allspice berries
- Onions
- Carrots
- Sea salt and white pepper, to taste
- White vinegar and maple syrup (optional) – or a cheeky splash of biodynamic, sulfate-free wine
- Boiled potatoes, to serve
- Homemade lacto-fermented sauerkraut or other ferment, to garnish
- Fried egg surprise, sunny side up, served under the stew (optional)
How to make this cosmic meat stew
This cosmic meat stew is easy and decidedly uncomplicated, and comes together in less than 2 hours. Take some time to relax by the fire, cleanse your auric field, and nourish yourself with the power of this nutrient dense, bioavailable stew.
- Cook your meat in the pot with flour until nicely browned. Add the bone broth, and simmer.
- Add the bay leaf and allspice, sea salt and white pepper, and the maple syrup and vinegar, if you’d like to use them for a sweet and sour flavour. Boil and simmer for 30 minutes.
- Add the onions and carrots, and cook until vegetables are nearly tender.
- Optional, but highly recommended if you prefer tender, braised meat that falls apart like I do: cover the pot with a lid (make sure it’s all ovenproof), and bake the pot in the oven at 350F for about 1 hour. The result is tender meat that falls apart with a great texture that’s easy to chew.
- Serve with boiled potatoes and a big spoonful of lacto-fermented sauerkraut!
You might also enjoy these recipes:
- Beet Ginger Superkraut for the garnish. This is my go-to lacto-fermented recipe all year!
- Osso Buco
- Ultimate Chicken Soup with Herbs and Kombu
If you tried this cosmic meat stew or any other recipe on the blog, let me know how you liked it by leaving a comment below! Be sure to follow along for more inspiration at Instagram, Pinterest, and Facebook.
Cosmic Meat Stew
This cosmic meat stew is a simple, yet satiating winter stew, inspired by Scandinavian flavours. Serve with boiled potatoes and lacto-fermented sauerkraut.
Equipment
- 1 large pot or Dutch oven
- 1 sifter
Ingredients
- 1 tbsp biodynamic olive oil or other healthy cooking fat, such as nitrate-free lard, grass fed and finished tallow, or virgin cold-pressed coconut oil
- 500 g grass fed and finished or wild red stewing meat cut into 1-2 inch chunks
- 2 tbsp organic unfortified rye flour divided in half
- 1 organic bay leaf
- 12 organic allspice berries or equivalent amount of ground allspice
- 2 tbsp organic white vinegar optional
- 2 tbsp organic maple syrup optional
- 1 medium organic onion fine dice
- 3 medium organic carrots chopped into 1 inch slices
- sea salt and white pepper, to taste
Instructions
- Heat up a soup pot or Dutch oven over medium-high. Add in your cooking fat, then start cooking your meat in the pot. Sift 1 tbsp flour over it and flip the meat chunks for a few minutes, until nicely browned. Pour in the bone broth and scrape any brown bits from the bottom with a wooden spoon.
- Add the bay leaf and allspice, sea salt and white pepper, and optionally the maple syrup and vinegar if you'd like to use them for a sweet and sour flavour (alternately, a splash of biodynamic, sulfate-free wine could add dimension to the flavour). Boil and simmer for 30 minutes.
- Add the onions and carrots, and cook until vegetables are nearly tender. Add in the remaining flour and stir to combine and thicken the stew.
- Optional step if you want meat that falls apart: cover the pot with a lid (make sure it's all ovenproof), and bake the pot in the oven at 350F for about 1 hour. The result is tender meat that falls apart with a great texture that's easy to chew. The stew will evaporate a bit in the oven. Thin it out to keep it watery by adding an extra splash of broth after baking.
- Serve with boiled potatoes on the side, hidden sunny side up fried egg at the bottom, and garnish with a big spoonful of lacto-fermented sauerkraut!
Notes
- If you don’t have high quality grass fed and grass finished spring water bone broth, you could use pure spring water, or at least reverse osmosis filtered water.
- Baking the pot will likely evaporate much of the stew’s water, which is the price to pay for braised, buttery, melt-in-your-mouth, meaty goodness. Top it up with a splash of fresh bone broth/water to thin it out a bit once it’s baked.
- This recipe is versatile since you can use whatever variety of meat you can access. Lamb, beef, bison, elk, venison… just make sure it’s high quality, meaning: 100% grass fed and grass finished, or wild caught.
- If you have a crock pot, Instant Pot or pressure cooker, cook all ingredients at once on high for 1-2 hours. This will also braise the meat all at once without having to bake a pot in the oven.
- As a kid, my mom would serve stew with rice and a hidden sunny side up fried egg surprise at the bottom. I think this was a brilliant move, but make sure you fry the egg with a healthy cooking fat, such as virgin cold-pressed coconut oil or nitrate-free lard, and on a non-toxic surface (ceramic, stainless steel, or carbon steel, not Teflon or anything coated with chemical poison).
