beef borscht

GAPS Intro Diet.  Day 24.  Stage 2 [5].

Borscht.  Not something I ever thought I would make.  Sounds kinda funny rolling off the tongue.  Borscht.  Actually, I have said it over and over so many times in the last five minutes that Mike has [politely] asked me to stop.  One last time, promise.  Borscht.  Ahahaha.

Anywho, this is a creative take on my beef stew recipe.  The beet adds an undeniably sweet and savory flavor that is unmatched - and I need all the unique tasting creativity I can get of late.

Enjoy!

PS - the only reason for the [5] is because we had apples sauteed in ghee, cinnamon, honey and sea salt for dessert - first fruit of the diet!  Apples never tasted so good!

beef borscht
serves 4-6

2 lbs stew meat
2 quarts beef stock or bone broth
1 large onion, chopped
6 large garlic cloves, smashed and roughly chopped
3 large carrots, diced
8-10 chioggia beets, peeled and diced
large bunch of spinach, stems trimmed and discarded
fresh herbs such as marjoram or thyme [optional]
ghee or coconut oil
celtic mineral sea salt

Preheat oven to 325 degrees Fahrenheit.

In a heavy pot over medium-high heat, brown the stew meat in two to three batches in a generous couple of spoonfuls of ghee or coconut oil.  Remove and set aside.

Add chopped onion and saute in remaining fat until translucent.  Add garlic and stir until fragrant.  Add back in stew meat and stock or broth.  Cover and bake in the oven for one hour.

Remove and add carrots and beets.  Continue to bake for 30-45 minutes or until beets and carrots are just tender.  Remove from oven and stir in spinach and fresh herbs.

Serve in shallow bowls.  Season with sea salt as needed.