Grassfed Beef Stew Recipes Reduce Risk from Nation's #2 Killer
Beef stew recipes and a mouthwatering photo. . . .
The other day I was conversing with a doctor. "The omega 3's in grassfed meat are close to being a panacea (a cure all)," I remarked. This doctor, who specializes in nutrition, agreed. He went on to explain in a mixture of technical and layman's terms some of the benefits of omega 3 fatty acids (EFA's) that are found in grass-fed meat. ( These grassfed beef stew recipes contain significant amounts of omega 3's.)
The doctor continued, "Omega 3 fatty acids are especially effective against inflammatory conditions like tumors. That's basically what a tumor is--an inflammation."
As you scroll down you will see a number of beef stew recipes. First, however, please review a partial list of the health benefits found in grass-fed beef stew recipes. Omega 3's help ease or prevent
In addition, an adequate supply of omega 3's has had a documented effect to lower blood pressure, decrease blood cholesterol, enhance the immune system, and ameliorate male fertility problems. Psoriasis, eczema, and other skin diseases have been helped by increasing the consumption of omega 3 fatty acids from grass-fed sources such as found in a grassfed beef stew recipe.
Brain and eye development in infants are positively impacted by omega 3's.
The list goes on because this essential fatty acid (EFA) affects the cell membranes of nearly every cell in the body. That's why it has the effect of being something close to a panacea. Over 3000 research studies have documented the positive effects of omega 3 fatty acids. Remember that meat and milk from all grassfed ruminants such as beef, lamb and bison contain this "good fat".
By now, we've all heard about the heart-healthy benefits of the fish diets of the Inuit Eskimos. Here's the good news. Grassfed beef as well as fish contains high amounts of omega 3 fatty acids.
After looking at these happy benefits, does it make you think we should all eat more of these delicious beef stew recipes?
Baked Beef Stew Recipe
Mix all ingredients well and place in a buttered 3-quart casserole. Cover tightly. Bake for about 3 hours at 325º F.
Old Town Beef Stew Recipe
This is a stew for the purist. It is not confused with the usual “vegetable stew”. When it is well made the result should be beautifully brown gravy containing tender pieces of meat, whole small onions and mushrooms.
Add the second clove of garlic—or more if you desire—and a small amount of cayenne. (Careful, too much and everyone will know it.) Bring to a boil, reduce heat and simmer 1½ to 2 hours.
Correct seasoning with salt and peppers and add pearl onions, cooking until the onions are tender but still whole. During the last 10 minutes stir in the mushroom caps from which the stems have been removed. (The removal of stems is purely for visual effect. Leave them on if you want.)A little water may be added at this point or during cooking to increase the liquid volume slightly. The rich brown gravy is imperative.
The stew should be served with potatoes, preferably mashed with a hand masher and enriched with milk or powdered milk, salt and pepper. It can also be served with noodles.
This stew freezes well and its flavor improves if made one day and served the next.
Barbecue Beef Stew Recipe
Cut grassfed beef into 5 or 6 chunks and add along with the remaining ingredients to a large pot. Cover and bake at 300° for 6 hours or until meat is tender enough to shred. Barbecued beef stew recipes may also be made in a crock pot.
Basil Beef Stew Recipe
1 Tablespoon olive oil
Heat the olive oil over moderate heat for 1 minute in a heavy 10 inch skillet that has been coated with the cooking spray. Season the steak cubes with the pepper, add to the skillet, and brown for 4 to 5 minutes. Transfer the beef to a 4 quart Dutch oven.
Add wine to the skillet and boil, uncovered, for 2 minutes, scraping up any browned bits. Add the beef broth, tomatoes, half of the minced garlic, the orange peel, fennel seeds, basil, thyme, and bay leaf, and bring to a simmer, stirring. Pour all into the Dutch oven, cover, and simmer 1 1/4 hours.
Discard the bay leaf, then add the onions, turnips, and carrots: cover and simmer until the vegetables are tender--about 45 minutes.
Using a fork, mash the remaining garlic with the fresh basil, blend in the tomato paste, and set aside. Cook the snow peas for 1 minute in boiling water, drain and set aside.
Just before serving, stir the basil-tomato paste mixture into the stew along with the snow peas. Heat for 1 minute.
Beef stew recipes like this serve 4.
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