Hunter Gatherer Stew

Autumn, hunting season and belly-filling foods seem to go together perfectly. Today's recipe is hearty, paleo-friendly and doesn't have too many ingredients. Throw it all together, simmer, and you have a hot dinner with protein, vegetables and the surprising burst of blueberry.

Yes, I said blueberry. And what an excellent way to get your antioxidants too. When the weather starts to change, for some reason we tend to consume less fruits and vegetables, and instead gravitate more towards heavy meats, gravies, potatoes and carbs. Not that there is anything wrong with any of the aforementioned foods, but a diet that is lacking in variety is a diet lacking in vitamins. It is important to incorporate as many different plant varieties into our cooking, all the year round.

Not only is the blueberry important nutritionally, but the sweet flavor mingles with the savory  in this recipe making for a complex, delicious stew. (If I do say so, myself.)

Gather:
2 lbs cubed beef (or meat of choice. Lean beef is best for the recipe though)
2 handfuls fresh blueberries (frozen is okay too, just make sure they are thawed)
1 tsp of butter
1 tbsp coconut oil
Salt + pepper + oregano + garlic to taste
2 cups baby carrots, sliced in half lengthwise
1 large onion, sliced
1 bunch of celery, chopped
1/2 cup red wine
Optional: beef broth and Worcestershire sauce.

Method:
1. Brown beef in skillet with coconut oil, simmer on medium with onions until onions are soft.
2. Add seasonings, carrots, celery, 1/2 cup of red wine, a splash of worcestershire sauce and  enough water (or beef broth) to mostly cover the meat and carrots.
3. Stew for 30 mins on medium heat
4. In the final 10 minutes, add berries with butter.
5. When carrots are cooked to fork tender, serve.

This recipe is quick while still tasting like a meal that's been stewing for hours. The flavor is rich and varied...perfect for fall.

Enjoy, and see you back here next week for another Autumn recipe to keep your fitness goals on track.