Submitted by: Sherry Spurlock
Prep Time: 15 Minutes
Cook Time: 1 Hour
This is traditional style beef stew WITHOUT the potato! I have substituted radishes for the white potatoes most of us grew up with. When peeled and cooked these little darlings stay beautifully white and have a very similar texture to potatoes. When cooked they also get very mild in taste (in fact they don't even taste like a radish anymore so they don't impart a hot taste into the stew).
Cut beef into chunks. Sprinkle meat with 1 LEVEL TBSP spelt flour (that is all you need, it doesn't have to be coated, this just helps get some browning on the meat). Melt coconut oil on low heat in a nonstick skillet. Crush the garlic cloves and rub them on the inside of the pan to flavor the oil. Remove the garlic, mince it then set aside. Brown the beef in the skillet then transfer to crock pot. Add to the pot: broth & water with a dash of salt, cover and cook for 1-1 1/2 hours (until tender). Meanwhile, prepare the vegetables then add them in the last 1/2 hour of cooking time (if you do this too early they will become to soft). Start checking the veggies for tenderness after the first 15 minutes they have cooked (also at this point add in the butter and fresh thyme). Add the entire piece of thyme then remove it before serving (it will have already done it's job). Add sea salt & pepper to taste. Variation: You could also use equal amount of peeled daikon (an oriental variety of radish available at most large grocery stores) but that does have a distinct taste that in my opinion interferes with the traditional taste of the dish.