Lick-The-Bowl-Clean Sunday Stew (with Whole 30 modifications)

I was married 20 years before I ever made stew!  I mean it, it just intimidated me.  I've also never cooked a turkey, roasted an entire chicken, or cooked a roast though I did make a standing bone-in prime rib for a christmas party in 2010.  It's not that I don't like to cook, I'm actually pretty good at it, it's just my first eight years of employment were in fancy restaurants so I learned to cook that kind of food and not traditional american family dishes.  

Much prettier topped with the suggested fresh parsley but I didn't have any on hand.

Now let me preface, this is Pioneer Woman's Sunday Night Stew so I can't take any credit at all other than following the recipe well, but DANG if I don't nail this every time!  My husband just loves this stew (makes him happy dance) and even Gracie likes it!  And because we're a small family, it makes two nights' worth of dinners so WIN for me!  Pioneer Womans' recipes are easy to follow and she does step by step photos  which is great if you're a visual learner like me!  Here's her link: http://thepioneerwoman.com/cooking/sunday-night-stew/

This dish is literally stewing on my stovetop as I type this but this time around I'm doing the Whole 30 (a nutrition reset for those unfamiliar) so I've had to modify her recipe, especially her mashed potatoes which the stew lovingly sits upon.  As for the stew itself I only had to omit 1/2 teaspoon of sugar and use Whole 30 compliant beef stock.  Easy peasy!  I also always add one extra turnip because who knew I was a turnip freak (?) and I add WAY more garlic because I like to show my stew who is boss!  

Now the mashed potatoes are very different tonight because there is no dairy (butter, milk) allowed on the Whole 30 but you are allowed Ghee (clarified butter with no milk solids)  so I made them with ghee and chicken stock (seasoned with S&P) tonight.  They did NOT disappoint!  They were so flavorful that I honestly did not miss the milk and butter and might prefer making this way going forward.  Lots of yummy sounds were being made and Rob and I each went back for seconds.  That's right, I ate two big bowls full, don't judge.

Ain't she a beaut?!!!! (color is basil)

I also HIGHLY recommend using a cast iron dutch oven to prepare your stew.  The cast iron browns the stew meat beautifully and because I use a Staub, the spikes designed in the lid provide continuous self-basting locking in more flavor!  I'm not trying to sell you a Staub but MAN OH MAN is this a great cooking tool!  I'll have this dutch oven for life.

Spikes on lids create a rain-forest effect that cycles moisture back to foods.

One important detail to know, the reason this is titled Sunday Night Stew, I imagine, is because this dish takes about 3 hours to make.  You won't be standing over it the entirety but it takes time.  I've made it so many times now that the time flies for me and I know I'm getting two nights of dinners out of it but it's a lot of peeling and chopping, and stewing.  I always play a good podcast to pass the time.

This is an awesome meal but especially if you're on Whole 30 like me, or Paleo, this is a compliant, flavorful meal.  I plan on making this all winter long.  Let me know if you try it too!  It brings me excitement to hear from y'all.  

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