Rosemary and Thyme Beef Stew

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​​The time and thyme are two stars of this comfort dish, with the former being the key to tender bites of beef. The richness of the bone broth adds depth and flavor, resulting in a stew that is layered and delicious. 

This recipe yields 6 servings

INGREDIENTS

  • 2 ½ lbs chuck roast, cubed
  • 2 cups beef bone broth
  • 1 yellow onion, roughly chopped
  • 4 garlic cloves, chopped
  • 4 carrots, chopped
  • 4 celery, chopped
  • 1 lb bag of fingerling potatoes, quartered
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 tablespoon apple cider vinegar (ACV)
  • 1 tablespoon of sea salt (divided)
  • 2 teaspoons fresh black pepper
  • 2 ½ lbs chuck roast, cubed
  • 16 ounces beef bone broth
  • 1 yellow onion, roughly chopped
  • 4 garlic cloves, chopped
  • 4 carrots, chopped
  • 4 celery, chopped
  • 1 lb bag of fingerling potatoes, quartered
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 tablespoon apple cider vinegar (ACV)
  • 1 tablespoon of sea salt (divided)
  • 2 teaspoons fresh black pepper

Directions

  1. Cube the chuck roast and season with 2 teaspoons of sea salt and 1 teaspoon of black pepper. 

  2. In a dutch oven or heavy bottomed pan on high heat, brown the chuck roast on all sides to lock in the juices.

  3. Once the roast has been browned on all sides, add onion, garlic, rosemary, thyme, and broth to the pot. Bring to a boil and then immediately reduce heat to a simmer. Cover and cook for an hour and a half.

  4. Add carrots, celery, potatoes, ACV, sea salt and black pepper. If needed, add more bone broth so meat and vegetables are submerged in liquid. Allow it to simmer for an additional hour and a half.

  5. Check the meat after 3 hours. If it is still tough, continue cooking low and slow until the meat is so tender that it falls apart.

  6. Remove rosemary and thyme sprigs before serving. 

 

Garlic and Rosemary Fries

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Making French fries from scratch takes some additional effort up front, but the pay-off is so worth it. The freshly cut potatoes lend a richer taste that, in this case, complements the fresh rosemary and garlic. What results here is the fry of our dreams: crispy on the outside and soft and pillowy on the inside. Each bite is herby perfection.

This recipe yields 4 servings

INGREDIENTS

  • 8 yukon gold potatoes
  • 1 tablespoon olive oil
  • 5 cloves of garlic, crushed
  • 5 sprigs of fresh rosemary or 1 tablespoon dried
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 8 yukon gold potatoes
  • 1 tablespoon olive oil
  • 5 cloves of garlic, crushed
  • 5 sprigs of fresh rosemary or 1 tablespoon dried
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

Directions

1. Preheat the oven to 450 degrees Fahrenheit / 230 degrees Celsius.
2. Wash potatoes and cut them into fry shapes. Place them in a bowl and cover with filtered water. Let them sit for at least 10 minutes.
3. Drain the water from the bowl and add the remaining ingredients. Toss the potatoes so the garlic and herbs are evenly incorporated.
4. Spread them on a baking tray lined with parchment. Make sure they are not overcrowded. Use multiple trays if necessary so the fries have plenty of space to crisp.
5. Bake for 10 minutes. Then flip and bake for another 10 minutes.
6. Bonus step: Place fries in a skillet on high heat with 1 tablespoon of bacon grease or coconut oil. Cook until crispy.

Tips

**We paired this recipe with Primal Kitchen’s Organic Unsweetened Ketchup.

 

Rosemary Vanilla Popsicles

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Herby, bright, and juicy, these pops get their layered flavor from the warm vanilla, fresh rosemary, and sweet honey. 

This recipe yields 6 popsicles

INGREDIENTS

  • 2 cups of frozen strawberries
  • ½ cup water
  • ½ lemon, juiced
  • 2 tablespoons fresh rosemary
  • ½ teaspoon vanilla
  • ¼ cup honey
  • 260 g frozen strawberries
  • 120 ml water
  • 120 ml lemon, juiced
  • 2 tablespoons fresh rosemary
  • ½ teaspoon vanilla
  • 60 ml honey

DIRECTIONS

  1. Add all ingredients to a high powered blender and blend until smooth.

  2. Pour the mixture into a popsicle mold and let them sit in the freezer for 1 hour.

  3. After 1 hour has passed, insert the popsicle sticks and let them freeze for another 4 hours or until completely frozen.

Rosemary and Sage Crackers

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While it’s now a breeze to banish regular saltines and fill our pantries with store-bought crackers made from better-for-you ingredients, when possible, I prefer to make my own. Also, using the nutritious ancient grain amaranth is a good way to branch out from other gluten-free grains or the ubiquitous almond flour.

This recipe yields about 12 crackers

INGREDIENTS

  • 2 cups amaranth
  • 1 tablespoon fresh or dried rosemary
  • 1 tablespoon fresh or powdered sage
  • 1 clove of garlic or ½ teaspoon of garlic powder
  • 1½ teaspoons salt
  • 1 teaspoon baking powder
  • ½ cup water + extra tablespoon if needed
  • ⅓ cup olive oil
  • 260 g amaranth
  • 1 tablespoon fresh or dried rosemary
  • 1 tablespoon fresh or powdered sage
  • 1 clove of garlic or ½ teaspoon of garlic powder
  • 1½ teaspoons salt
  • 1 teaspoon baking powder
  • 120 ml water + extra tablespoon if needed
  • 80 ml olive oil

Directions

  1.  Place all ingredients in a food processor and mix until combined (about 30 seconds). The mix will be crumbly but should hold together. 

  2. Place on parchment paper and, using a rolling pin, roll dough out to a very thin layer (as thin as you can get it without breaking the dough).

  3. Use a cookie cutter to make fun shapes or a knife to cut into squares.

  4. Using a fork, prick holes in the tops of the crackers.

  5. Sprinkle with fresh fennel or rosemary. 

  6. Bake in the oven at 350 degrees Fahrenheit / 175 degrees Celsius for 15 minutes.

Tips

**The thinner you make the dough, the crispier your cracker will be.

**For a standalone cracker, double the herbs and add another half teaspoon of garlic and salt.

 
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