#heartystew

This hearty stew is perfect for those following a Paleo diet and avoiding nightshades. It's packed with grass-fed beef and nutrient-rich vegetables like carrots and sweet potatoes, cooked in a flavorful broth infused with aromatic herbs.

Ingredients: 1 lb grass-fed beef stew meat. 2 cups chopped carrots. 2 cups chopped sweet potatoes. 1 onion, diced. 3 cloves garlic, minced. 4 cups beef broth. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Warm up the olive oil in a big pot on medium heat. Add the chopped onions and minced garlic, and saut until aromatic. Add the stew meat and sear it all over. Add chopped carrots, sweet potatoes, thyme, rosemary, salt, and pepper after the meat has browned. Add the beef broth, increase the heat to a boil, and then lower it to a simmer. Once the meat is soft and the veggies are thoroughly cooked, cover and simmer for one and a half to two hours. If needed, adjust the seasoning by tasting it. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 120 minutes

A hearty and comforting beef, vegetable, and barley soup cooked to perfection in a slow cooker.

Ingredients: 1 lb beef stew meat, cubed. 1 onion, diced. 2 carrots, sliced. 2 celery stalks, sliced. 1 cup barley. 4 cups beef broth. 2 cups water. 1 can diced tomatoes. 2 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Put everything in a slow cooker and mix them together. Make sure the beef and vegetables are covered in liquid by stirring everything together. Put the lid on top and cook on low for 8 hours or high for 4 hours, until the barley is done and the beef is soft. Before you serve, add salt and pepper to taste.

Prep Time: 15 minutes

Cook Time: 240 minutes

A nourishing and flavorful stew made with wholesome lentils, quinoa, and an array of vegetables. This hearty dish is a real food gem from the Herbal Academy, providing a perfect blend of nutrition and comfort.

Ingredients: 1 cup dried green or brown lentils, rinsed and drained. 1/2 cup quinoa, rinsed and drained. 1 onion, finely chopped. 3 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 can 14 oz diced tomatoes, undrained. 4 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 cups chopped kale or spinach. 2 tablespoons olive oil.

Instructions: Warm up the olive oil in a big pot on medium heat. Add the chopped onion and garlic, and saut until they become soft. Add the celery and carrots, and cook for a further five minutes. Add the diced tomatoes, lentils, quinoa, vegetable broth, thyme, cumin, and paprika. After bringing the stew to a boil, lower the heat, cover it, and simmer it for 25 to 30 minutes, or until the quinoa and lentils are soft. Add the chopped spinach or kale and cook for a further five minutes, or until the greens have wilted. If needed, adjust the seasoning and serve hot. Savor your Quinoa and Lentil Stew!

Prep Time: 15 minutes

Cook Time: 35 minutes

This tasty beef stew is filling, warm, and perfect for a cozy dinner. The slow cooker does a great job of blending the flavors, making a dish that is rich and filling.

Ingredients: 2 lbs beef stew meat, cubed. 4 carrots, sliced. 3 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups beef broth. 1 cup red wine. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a pan and heat it over medium-high heat. Put the beef cubes in and brown them all over. Then put them in the slow cooker. In a slow cooker, put in the potatoes, onions, carrots, and garlic. There should be tomato paste, thyme, rosemary, salt, and pepper in a bowl. Add the beef broth and mix them all together. Add the mix to the slow cooker with the beef and vegetables. For 8 hours, or until the beef is soft, cover and cook on low heat. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 480 minutes

Heartwarming flavors of this Hearty Italian Beef Stew, a classic dish that will surely warm your soul on a chilly day.

A hearty and nutritious chicken stew with quinoa and butternut squash, seasoned with aromatic herbs. This one-pot meal is not only delicious but also packed with wholesome ingredients.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1 cup quinoa, rinsed and drained. 3 cups butternut squash, peeled and diced. 1 onion, finely chopped. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon smoked paprika. 4 cups chicken broth. 1 cup water. Salt and pepper, to taste. 2 tablespoons olive oil. Fresh parsley, chopped for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut until softened. Add chicken pieces, cook until browned on all sides. Stir in butternut squash, dried thyme, dried rosemary, and smoked paprika. Pour in chicken broth and water. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes. Add quinoa, cover, and simmer for an additional 15 minutes or until quinoa is cooked and squash is tender. Adjust seasoning if necessary. Serve hot, garnished with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 30 minutes

This hearty beef stew infused with the rich flavors of Finca SOPHENIA Altosur Malbec 2018 is a comforting and flavorful dish. The wine adds depth and complexity to the stew, enhancing the savory notes of the beef and vegetables.

Ingredients: 2 lbs beef chuck, cubed. 1 bottle Finca SOPHENIA Altosur Malbec 2018. 3 carrots, chopped. 2 onions, diced. 4 garlic cloves, minced. 2 cups beef broth. 1 cup chopped tomatoes. 1 tbsp tomato paste. 2 bay leaves. 1 tsp dried thyme. Salt and pepper to taste. 2 tbsp olive oil. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add beef cubes and brown them on all sides. Remove and set aside. In the same pot, add onions, carrots, and garlic. Cook until softened. Return the beef to the pot. Pour in the Finca SOPHENIA Altosur Malbec, beef broth, chopped tomatoes, tomato paste, bay leaves, thyme, salt, and pepper. Bring to a simmer, then cover and cook over low heat for 2 hours, stirring occasionally. Once beef is tender and sauce has thickened, remove bay leaves. Serve hot, garnished with fresh parsley. Pair with a glass of Finca SOPHENIA Altosur Malbec 2018.

Prep Time: 20 minutes

Cook Time: 120 minutes