BEEF STEW PROVENÇAL + WELL FED 2 GIVEAWAY!

Well Fed 2 by Melissa Joulwan is one of my families favorite paleo cookbooks! It’s pretty tough for me to pick a favorite cookbook, because I just love cookbooks, but this is definetely the one I cook from most regularly. In particular, it’s this stew that I make most often, because my family loves this stew. My sister even asked for it for her birthday dinner this year!

While the Family Resolution Revolution sale (find that HERE) is running, I wanted to review atleast one of the books included in the bundle to show you what you’ll get and why its such an amazing deal. Of course as soon as I saw that Well Fed 2 would be included, I knew that’s what I would review.

And you can’t review one of your favorite cookbooks without giving away a copy…

Or without sharing your favorite recipe from that book, right?

Melissa was kind enough to let me share the recipe for Beef Stew Provencal from the book, so that it can become one of your family favorites too! Below you’ll find the recipe for Beef Stew Provencal from Well Fed 2, and a rafflecopter link so that you can enter to win your own copy.

Let me tell you a bit about Well Fed 2 before we get to that, though! Well Fed 2 is written by Melissa Joulwan, who blogs at The Clothes Make the Girl. The reason I really love this cookbooks is because all of the recipes are so clean, but look and taste beyond amazing. The entire book is whole30 compliant AND very allergy friendly. It’s a top notch resource for not only tons and tons of delicious recipes, but also for information on how to cook and how to eat truely healthy and nourishing meals. I’ve already cooked several of the recipe, including beef stew Provençal, Taj Mahal chicken and plantain nachos, and I am confident in saying that you will love this cookbook too!

Photo from Well Fed 2 by Melissa Joulwan

But wait! You can also get an online version of Well Fed 2 for only $0.97 until Sunday January 4th! When you purchase the Family Resolution Revolution bundle, you’ll recieve Well Fed 2 + 39 other real food resources + great discounts. That’s an $820 value for only $39! Also that means that you’re getting 40+ online/ereader resources for the price of 1-2 paperback books. The deal ends on January 4th, so make sure you don’t miss it!

5.0 from 2 reviews

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BEEF STEW PROVENÇAL + WELL FED 2 GIVEAWAY!

Author: Hold the Grain

Prep time:  2 hours

Cook time:  3 hours

Total time:  5 hours

Serves: 4-6 servings

 

INGREDIENTS

For the marinade:

• 2 Medium oranges
• ¾ Cup balsamic vinegar
• 1 Tablespoon dried thyme leaves
• ¾ Teaspoon ground black pepper
• ½ Tablespoon salt
• 2 Pounds boneless beef chuck (cut into 1-inch cubes)

Everything else:

• 2 Teaspoons ghee
• 1 Medium onion (about 1 cup diced)
• 2 Cloves garlic (about 2 teaspoons minced)
• 1 (14.5 ounce) Can fire-roasted diced tomatoes
• 1 Cup beef broth
• 2 Bay leaves
• 2 Pounds zucchini (sliced into 1-inch rounds)
• 1 Pound carrots (peeled & cut into ½-inch thick rounds)
• 1 (6 ounce) Can large black pitted olives
• Fresh parsley and EVOO to garnish

INSTRUCTIONS

1. Use a sharp knife (or peeler) to cut the orange peel into two strips. The strips should be about 1-inch wide and 3-inches long. Squeeze the juice from both oranges to yield ⅓ cup. Add the orange peel and juice to a medium-sized glass bowl. Mix in the remaining marinade ingredients, cover and refrigerate for at least 2 hours (up to overnight).
2. Remove the meat from the marinade. Set the marinade aside to be used later. Pat the meat dry with a paper towel.
3. Heat a stock pot over medium-high heat and melt the ghee in the pot. Add the beef cubes to the pan, enough for a single layer in the pot. You don't want to over-crowd the pan, so you'll have to brown the meat in batches, removing the browned beef from the pan to a bowl and then browning the next batch.
4. When all of the meat is browned and in a separate bowl, add the onion and garlic to the pan, adding more ghee as necessary. Cook until softened (7-10 minutes). Return the beef to the pot and stir in the tomatoes, broth, bay leaves and reserved marinade. Bring to a boil, then reduce heat and simmer, covered, for 90 minutes.
5. Place the zucchini, carrots, and olives on top of the stew and cook an additional 20 minutes, covered. The beef and vegetables will be tender.
6. Serve with minced fresh parsley and a drizzle of EVOO.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.