Sweet Potato and Pear Beef Stew (AIP/Paleo Friendly)

Sweet Potato and Pear Beef Stew

If you guys haven’t heard yet, I started a YouTube channel to share some of my recipes! I started off with an introduction and a little bit about myself, and a little bit about Back to School lunches for my 3 paleo kids. For my very first recipe video, I wanted to just do what I do best. Make…Stuff….Up. So I started with a template from a recipe with Mickey Trescott.

This soup not only turned out amazing! It turned into the best soup I’ve ever had in my life…Rivaling even that of my Epic Noodle Soup! I even got all three of my “not soup fans” to eat it up.

Here’s what you’ll need:

  • 1 Pound of Beef Stew Meat
  • 1 Large Sweet Potato, peeled and Diced
  • 1 Small Onion
  • 4 Medium Carrots
  • 2 Medium Pears
  • 6 Cups of Homemade Chicken Bone Brother (Or veggie broth…Or whatever you like.)
  • Olive Oil
  • 2 Medium Cloves of Garlic
  • 4 or 5 Basil Leaves
  • A Pinch of Dried Thyme
  • A Few Fresh Parsley Leaves
  • Pink Himalayan Salt
  • Fresh Cracked Black Pepper (Omit for AIP)
  • 1 Splash Apple Cider Vinegar

Turn your pressure cooker onto the brown or saute setting. Heat up some olive oil. Add the beef and let it brown. When it is browned, but not cooked through add the garlic till fragrant. Once that’s done, throw in all those amazing vegetables and pears. Stir it around to evenly distribute everything.

Add all the rest of the ingredients into the pressure cooker. Again, stir everything around to evenly distribute all of those amazing ingredients. Lock your pressure cooker lid and follow the instructions to your machine.

Set the timer for 30 minutes under high pressure.

***PLEASE! Read your owners manual and know how to safely open your pressure cooker!***

Carefully release the pressure valve, or let it release naturally. You choose here, friend. All that’s left after this is to patiently wait for it to cool off…Yes.. That’s the hard part!

I’m going to leave a link below to the YouTube video that goes along with this recipe. I hope you enjoy! If you give it a try leave me a comment wherever comment sections are found. 😉 Make sure you come back to see what this soup loving, paleo mom will make up next.

-Ami M. Lee, The Common Sense Cook

Crock Pot Lamb Stew

It has been extremely cold here in Arkansas! It’s as if Mother Nature decided to skip from summer to winter. In the winter, I love cooking plenty of big, hot, filling meals. Anything I can do in a crock pot…even better. I had the idea after doing Julia Child’s Boeuf Bourguignon (Paleofied Recipe to come soon!) to use wine and lamb in the stew. I was sitting down with my grocery list and knew I had some ground lamb in the freezer that needed to be used. I had found a really great clearance deal and stocked up. So…how most of these intro’s end when I make something up…Bing, bang, boom! I made lamb stew!

Here’s what you’ll need for this hearty winter stew:

  • 3 pounds of Ground Lamb
  • 1 Medium Butternut Squash
  • 1 Yellow Onion
  • Red Wine (I used two bottles of red cooking wine, but use something you’ll drink if you’re fortunate enough to not live in a dry county!)
  • 1 Tablespoon of Crushed Dried Mint
  • 1 Bay Leaf
  • Fresh Ground Pepper (It seriously doesn’t need salt if you’re using red cooking wine.)

Having most of the ingredients in the house made this extremely easy. I didn’t even bother to defrost the lamb. Add everything but the butternut squash into the crock pot. Check it every once and a while and move the lamb around. This can take four to six hours. I didn’t want the squash to get mushy, so I waited two hours before adding it. But, by all means, if you add it all at first, let me know in the comments if it turned out okay. 🙂

This stew is hearty, but yummy. The mint added a lovely after taste. I was a little proud of myself for throwing this together. I hope you enjoy this crock pot recipe. I think this would be great if you ran home and threw everything together on a lunch break. The leftovers are great. I hope you’ll come back next time to see what this Crock Pot Loving, Common Sense Cook will dream up next. I’m sending you a hot meal for the cold weather, from my kitchen to yours.

-Ami M. Lee, The Common Sense Cook

A Recipe Review: Beef & Butternut Squash with Pear and Thyme

I have had my eye out on some good AIP (Autoimmune Protocol) Recipes. I only consider it to decrease the amounts that certain higher risk allergen foods in our diet. For instance, eggs, nightshades, and certain vegetables. My son is extremely food sensitive, as am I. I’ve seen a good improvement in his eczema with paleo, but I feel there’s something else preventing it from going completely away. So away I went to one of my favorite AIP bloggers, AutoImmune Paleo, Mickey Trescott.

Here’s the original recipe that I found:

  • 1 1/2 tablespoons coconut oil
  • 2-3 pounds stew meat (sirloin tip)
  • 1 onion
  • 5 cloves garlic
  • 2 inch piece of ginger
  • 2 cups of broth
  • 1 butternut squash, peeled, & cubed
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 2 pears, chopped
  • 1 cup mushrooms
  • 1 tablespoon thyme

Let me preface this by saying… I’m southern, so I am terrible at following recipes word for word. I thoroughly loved this recipe (and so did my friend Christen who just happened to be over that night.) What did I change? I used mushroom broth (that I have blogged previously) and left out the mushrooms for garnish. I didn’t have thyme so I just used Herbs de Provence.

Here’s what I did:

Add the coconut oil to a large soup pot. Brown the meat. When it is done, remove the meat (leaving the fat) and cook the onion for five minutes. (Oh how gorgeous these onions were!)

Add ginger and garlic. Stir, stir..and stir….continuously so it does not burn! Just a few minutes.

Add stock and the meat back into the pot and bring up to a very light boil. Lower to simmer, covered, for 15 minutes.

Add the squash, cinnamon, and salt. Stir well. Simmer, cover, 15 more minutes.

Add the pears. Stir well. Simmer, cover, 30 more minutes.

And voila! It was done. This was very easy to accomplish and had a beautiful sweet and savory balance. I just ladled some into my favorite bowl and ate it up. I even had 2/3 kiddos like it! (But the third has been sick and not eating much anyways so…on a better day it could’ve been 3/3 I think ^__^)

You can check out this original recipe and more AIP recipes from Mickey at http://www.autoimmunepaleo.com or on Facebook.

I think next time I may leave the pear and cinnamon out to have a savory version. I think this could be very versatile and I hope to come up with many similar ideas in the future. I’ve done a few more recipes since and I look forward to learning more.

So I hope you enjoy this review of this recipe that I tried. I love to spread the word for other awesome bloggers (far more educated and experienced than myself) and give them all the credit for the recipe! I hope I can bring you more awesome recipes and add some more great people to your bookmark list.

I hope y’all have a great week. Don’t forget to come back next time and see what I’ll figure out next.

-Ami M. Lee, The Common Sense Cook