Organic produce is expensive, so we try to use every last bit of it. Waste not, want not, right?! Soups and stews are a great way to use up produce that’s on its way out and other kitchen scraps you would normally just toss in the compost.
A couple quick tips for cutting back on food waste:
1.) Shop more frequently. Buy less at a time and take more trips to the store so you don’t over buy and waste that precious produce.
2.) Save veggie ends, onion skins, carrot peels, and other produce that you can’t use in soups & stews to make your own nutrient dense vegetable broth. Thanks Self Reliance in the City for this amazing tip! I have been making scrap stock by adding our veggie scraps to the pot of bones when making chicken broth. This is great because the veggies used to make broth are stripped of all their nutrients and just end up in the compost anyway. This way, you’re not wasting perfectly fresh veggies just to make stock! To learn how to make bone broth, click here.
When I make broth, I freeze most of it and put some in the fridge to use that week. For this recipe, I used broth that was on it’s last leg, left over homemade pickle juice, and all the veggies we had on hand that absolutely needed to be used up before they went in the compost pile.
Throw in a cut of really nice grass fed organic beef and simmer for a few hours, and you would never know this was a “garbage” stew!
2 lb grass fed organic chuck roast, at room temperature
3 carrots, cut into 1/2″ chunks
1 celery stalk, diced
1 small onion, diced
2 large russet potatoes, cut into 1″ chunks
1/2 head cabbage, core removed & sliced thick
5 garlic cloves, roughly chopped
Handful of parsley stems, roughly chopped
1/4 c homemade pickle juice (substitute 1 T organic apple cider vinegar)
6 cups homemade bone broth
2 T organic refined coconut oil
Salt & pepper to taste
1.) Season roast with salt and pepper.
2.) Heat a large dutch oven on medium high heat, melt coconut oil, and sear the roast on all sides.
3.) Remove the roast and deglaze the pot with pickle juice.
4.) Put roast back into pot, add veggies, cover with stock, and gently bring to a simmer.
5.) Turn heat down to lowest setting, cover, and simmer very slowly for 3 hours.
6.) Remove the roast, cut it into large chunks, and return to pot and simmer for another hour (or until tender).
NOTE: You could cut the raw beef into chunks and then sear. I cook the roast most of the way, then cut it so I don’t make a big bloody mess of my cutting board and counter top.
We ate this as is, but you could serve it over parsnip or cauliflower puree, garnish it with fresh herbs, or add a small bag of frozen peas at the very end. However you like to eat your beef stew is great!
We just pulled out pieces of veggies and meat for Rue to eat. She loved it!!
Cheers to making something out of nothing!
L, M, & R