I love to make this and put half in the freezer for a lovely fast dinner some other time. I like to save half the skin of an organic orange to use in this recipe. I just chop it up small and it “disappears” during cooking, leaving its beautiful flavour (in some traditional French rustic dishes, they use strips of orange peel). Less of a faff than cleaning your grater!!
2 tbs extra virgin olive oil
1 large onion, cut into 1cm dice
200g carrots cut into 1cm dice
300g celeriac cut into 1cm dice
Himalayan salt and freshly ground black pepper
500g stewing beef or boned haunch of venison cut into 2-3cm dice
20g gluten-free flour e.g. Doves Farm gluten free blends or rice, sorghum, millet or gluten-free oat flour
200ml gluten-free beer or stout (Irish made gluten-free Stag Stout from Supervalu is lovely)
1 tsp ground allspice
Big pinch ground mace
Half teaspoon ground ginger (if you don’t have any, use 1 rounded dsp grated fresh ginger)
1 rounded dsp tomato puree
2 garlic cloves, chopped
5 sprigs fresh thyme
3 sprigs fresh rosemary, leaves picked and chopped finely (will give about 1 heaped dsp)
4 bay leaves
Grated zest 1 orange (organic if possible)
500ml stock: this can be meat stock or water mixed with 1 level tsp vecon boullion powder/gluten-free miso paste such as genmai (rice) miso or hatcho miso.
1.Heat 1 tbs oil in a large heavy saucepan or casserole with 1 tbs water. Add the onion, carrots, celeriac and sweat, covered, on medium heat 10 mins until onion is softened. Remove from the pan and keep to one side.
2.Add 1 tbs more oil and half the chopped rosemary to pan, turn up heat and when hot add the meat -turning to brown slightly on all sides (you can be fairly slapdash about this).
3.Sprinkle the meat with the flour and stir through. Then add the beer/stout, veg stock, allspice, mace, ginger and tomato puree, then stir to mix. Bring to the boil, stirring occasionally.
4. Add the garlic, thyme, rest of the rosemary, orange zest and stock with the softened vegetables.
5.Bring back to the boil, cover the pan, reduce the heat to low and simmer 2-3 hours until the meat is tender. Check seasoning before serving.
2 cups steamed greens per person. Choose from: broccoli, tenderstem broccoli,kale, cabbage, spring greens or Brussels sprouts
No need for potatoes – the celeriac and carrots give plenty of starchy carbs (sugars).
Why this is good for you
Beef and venison are high in protein. You need protein to maintain muscle mass especially as you age, and for detoxification. Just 100g (raw weight) can give you over 30g protein.
Adding herbs or spices to meat before browning it reduces the amount of inflammatory toxins generated. There have been some great (human) studies showing massive differences in blood markers of inflammation within hours from eating grilled meat burgers (meat mixed with spices and herbs) vs plain grilled meat burgers (without spice and herbs). Herbs and spices are a powerhouse of health – they stimulate your body’s antioxidant defences as well as having direct anti-inflammatory action. Herbs and spices also preferentially favour growth of good bugs in your gut (and your lungs) which are essential for bullet-proof immunity. 70% of your immune cells are in your gut. And herbs/spices make your gut a hostile environment for bad bugs (disease causing viruses, fungi and bacteria). They also lower inflammation in your brain. If you are anxious, low, have ADHD or brain fog your brain is inflamed.
Celeriac and carrots are MUCH lower in carbs (sugars) than potatoes. Keeping starchy carbs to max 1/4 of your lunch and evening meal is a good idea if you want a healthy immune system and the waistline you like.