Steak Tips Stew

Question from a comment:

What did your first meal off your fast consist of?

Glad you asked. How about this?


As per usual, this is something I tortured myself with thinking about during the fast (not really). Equally as per usual, something I've never made exactly this way and probably never will again.

Ingredients: steak tips, lard, 2 cups of home made bone broth, cranberries, pine nuts, chopped Brazil nuts, yellow onions, carrots, and Thai masamun curry.

Brown the meat in lard, add the broth and cranberries ('bout a handful), cover and place in the oven at 200 for about 2 hours. The meat was already fall apart tender when I took it out. Add all the rest of the stuff in quantities that seem about right. One exception is the curry. This substitutes for all spices and you just want enough to make people say "wow, what's that?" I.e., you want the taste, but not so much it's obviously identifiable as even curry. In this case, it came out to about a rounded teaspoon for four large servings.

Bring to a light boil long enough to get the carrots soft, about 20 minutes or so.

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  1. amie on April 28, 2009 at 14:24

    It looks awesome…however, being that I'm about 21 hours into my fast, everything is looking awesome at this point. =) Thanks.

  2. Patrik on April 28, 2009 at 14:36

    That does look great. Not just cuz I am 1/2 through a 30 hour fast either. :)

    Was trying to IF via 16/on, 8/off — but I am going to try once a week for 30 hours.

    BTW a brutally simple paleo recipe for Hungarian Red Wine Beef Stew I like to use is as follows:

    A couple of big yellow onions (not the sweet ones)
    Lard (or butter)
    1 package of fresh stew meat from Costco (approx 5 lbs)
    Cheap red wine

    In a dutch oven on stovetop, dice onions and fry in lard. Get them caramelizing a bit. Throw on meat and cook meat on onions till browned.

    Cover with red wine and water as well as lots of paprika. Season with salt and pepper to taste. Simmer on low/medium for a couple of hours till onions have disintegrated and meat is tender and soft. Should be very stewlike and thick.

  3. geoff on April 28, 2009 at 19:16

    I would eat both bowls.

    Tell us about your bone broth. I am learning to make stock.

  4. Richard Nikoley on April 28, 2009 at 14:39

    Sounds very good, and simple. The best kind. Braises and sews are awesome, and if you do them at low heat there's very little if any damage done, and you're preserving all the nutrients.

  5. Richard Nikoley on April 28, 2009 at 19:45


    Good idea, but more appropriate for an entry of its own. If you don't see it in a day or two, feel free to ping me in comments or email.

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