Beef Stew Slow Cooked with Seasonal Persimmon and Whiskey

 

BEEF STEW SLOW COOKED WITH SEASONAL PERSIMMON AND WHISKEY

This recipe is absolutely delicious.  My whole family absolutely adored it and it is a great way to utilize those wonderful seasonal persimmons.  When ripe, persimmon are honestly one of the most lovely fruits.  I really believe there is a reason why they were always present in stories of the great Greek gods and goddesses!  They are so sweet when ripe and packed with powerful nutrition as they are packed with Vitamin C, boost immunity, aid in digestion, powerful enzymes and much more!  I absolutely love them slow cooked in stews like this because they give this fantastic dimension, subtle sweetness and robust flavor. (just make sure to remove the skins and that the persimmon are very ripe).  We served ours over garlic mashed potatoes which if you haven’t already grab my chef tip on my instagram account, you should!  It will take your mashed potatoes to a whole other level.  This can also be served on it’s own to keep it paleo/grain free or another favorite of ours is over buttered noodles.  Anyway you serve it, this recipe is a definite keeper any night of the week but would be really perfect on a Sunday or as an alternative over the holidays to all that turkey!

I hope the most important piece is that everyone tries to find a moment to slow down, gather and connect.  I think this time of year especially for those living in colder temperatures can be so comforting.  I really believe the seasons guide us and as winter approaches it can be a beautiful time of reflection.  I know I personally like to review my year as the new year approaches and think about what I’ve learned, what I’m ready to let go of and what I’m ready to bring more of into my life.  Food can be a part of helping us to nourish this slow down as well.  Meals like this slow us down and force us to pause from our busy lives.  Plus, your house will smell absolutely divine too so there is that!

 

EQUIPMENT

Oven safe pot with a lid or cast iron pot with lid

Measuring spoons

Measuring cups

Wooden spoon

INGREDIENTS 

1 grass fed beef chuck roast

1 clove of fresh garlic peeled and sliced in half

1 tbs sea salt

Freshly ground black pepper

2 tbs extra virgin olive oil 

1 large shallot peeled and minced

2 celery stalks ends removed washed and chopped

2 additional cloves garlic peeled and minced 

2 tbs fresh parsley washed and minced

4 carrots washed peeled and minced

1 celeriac root peeled and chopped (optional)

2 sprigs fresh thyme 

2 sprigs fresh rosemary 

Pinch of sea salt

Freshly ground black pepper 

3 very ripe persimmons core and skin removed, then sliced (the fruit should be almost gooey and incredibly mushy to the touch)  

1/2 cup whiskey (alcohol will cook off so do not worry about serving this to kiddos)

1 cup low sodium chicken stock store bought or homemade 

Preheat oven to 400.  Take your beef roast and rub with sea salt and black pepper on all sides, then rub with fresh garlic all over.  This will tenderize the meat.  Set the roast aside briefly.  Take an oven safe pot with a lid and add olive oil then place your stove top to medium/high heat.  Once hot, add beef roast and sear the meat 5 minutes on each side till the outside begins to brown continuing to rotate the roast till all the sides are seared nicely and brown.  Then remove from pan and set aside briefly once again.  Add shallots, celery, garlic, parsley, carrots, celeriac root, fresh thyme, rosemary, sea salt and black pepper.  Sauté for 8-10 minutes till the vegetables become tender.  Now add ripe persimmons and whiskey and reduce heat to low, then add your beef roast back to the pot and simmer for 2-3 minutes then add chicken stock.  Simmer another 5 minutes then place the lid on your oven safe pot.   Now place the roast (making sure the lid is on) into your oven at 400 degrees and set your timer for 15 minutes.  Then reduce the oven to 275 and continue to cook the roast for another 2.5 hours continuing to leave the lid on.  Once done, remove from oven and let rest for 5 minutes.  Slice the beef roast then serve immediately with the cooked veggies and gravy that the beef roast cooked in.  As discussed above, this is delicious over garlic mashed potatoes, buttered noodles or on it’s own.  Enjoy!

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

 

Organic Tomato Bolognese


People often say to me that looks really delicious but I don’t have the time to cook like that or that will take me too long to make.  I truly believe that with a little organization, meal prep and consistency, we can all get there.  Trust me, as a very busy business owner, professional chef and managing two children’s very busy schedules, I get that it can be absolutely overwhelming.  I feel overwhelmed myself but I have specific daily tools that have really helped me such as a weekly schedule of what’s happening in my calendar, a free grocery app on my phone that helps me organize my weekly grocery shop list and then some meal planning.  I set one day out of the week to grocery shop and vaguely plan menu “ideas” and then I just commit to it.  There are some weeks I don’t even have time to plan menu ideas but because my fridge is organized and stocked with fresh real food, there is always something to quickly assemble and get on the table.

My hope is that these tips can help you get there too because when we take the time to sit down for a meal, slow down, connect with our family and make real food a priority everything just gets better.  The difference is startling and leaves me with more mental and physical energy for my job, mothering as well as for fitness.  We can all get there, it just requires a little focus and discipline.

Now onto this delicious easy recipe!!  This is super easy to do and especially delicious this time of year because it’s tomato season!!  My kids literally squeal over this and ask for it at least one a week.  It also can be made in larger batches and frozen so that you can get several meals out of it.  I love the versatility of it as it can accommodate varying diets.  For example,  I always put the kids over organic gluten free tinkyada pasta penne or spaghetti but sometimes for myself I will put this over sautéed seasonal zucchini ( another great way to use up that overloading seasonal produce this time of year ). Whatever way you like it, this is super easy to do and will get dinner on the table fast.  This can also be adapted to be vegetarian/vegan by simply omitting the meat which would be delicious as well.

 

Organic Tomato Bolognese

2 cans organic crushed tomatoes 28.2 oz or 9 large fresh organic seasonal tomatoes washed and cored

1 organic white onion washed, peeled and diced

2 cloves organic fresh garlic peeled and minced

2 organic dried bay leaves

1 tsp organic dried oregano

1 tsp organic dried basil or fresh basil can be used as well

1 tsp dried organic red pepper flakes ( optional ) sometimes I omitt this for kids as it makes the sauce slightly spicy

1 lb organic grass fed ground beef or ground turkey can be used

2 tbs organic olive oil

1 tsp sea salt

freshly ground black pepper

2 tbs organic tomato paste

2 cups of water ( I generally rinse the cans of crushed tomatoes  and then add the water to the sauce so there is zero waste ) ** you will need to add the water though if using fresh tomatoes

 

If using fresh tomatoes, you will need a high speed blender.  Wash and core the tomatoes then slice with a knife into smaller pieces.  Add to your blender until they are completely crushed.  Set aside briefly.

Take a large stock pot and add olive oil then place the heat on your stove top to medium.  Once hot, add oregano, basil, red pepper flakes and minced onion.  Cook approx. 8 minutes till onions are translucent then add garlic.  Cook another 2 minutes sautéing quickly so the garlic does not burn.  Now add ground beef or ground turkey and season with sea salt and black pepper and continue to cook approx. 8-10 minutes till the meat is fully cooked.  Now add freshly crushed tomatoes or the two cans of crushed tomatoes, bay leaves along with the tomato paste.  Then add water and increase the heat on your stove top to high and bring the sauce to a quick boil stirring frequently.  Once the sauce comes to a boil, reduce immediately to a low heat and let simmer with the top off the pot for approx. 30 minutes.  The liquid or volume of the sauce will reduce and thicken which is what you want.  Your sauce is ready!

The sauce can be served immediately or placed in airtight containers and be frozen once cooled for future use.  Optimally, this sauce gets better and better as the flavors come together so it can be made a day ahead then served the next day.  It is still fabulous the day of though and especially delicious with copious amounts of Parmesan Reggiano.    Serve over your favorite pasta or zucchini zoodles and dinner is served!

Xoxo -Chef Emery

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️