Author Archives: Liz Parker

Hearty Beef Stew

Nothing says fall like a big bowl of hearty stew! This beef stew comes together so quickly, but your dinner guests will think you spent all day in the kitchen! *NOTE* This recipe calls for fresh herbs. You can use any variety you choose, these are just a suggestions. You can also substitute with dried herbs. Start with about 1/2 tbs. each and then add more to taste


1 package beef stew meat (between 1-2 lbs)
2 tbs. ghee or avocado oil (something with a higher smoke point), divided
1 onion, diced
2 large carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
2 potatoes, peeled and diced
2 tsp. sea salt, divided
1 tsp. black pepper, divided
2 sprigs of rosemary
2 sprigs of thyme
1 sprig oregano
1 dried bay leaf
1 tbs. dijon mustard
2 tbs. balsamic vinegar
4 cups beef broth or bone broth
1 tbs. arrowroot starch, corn starch or all purpose flour
1 tbs. water


Remove stew meat from the packaging, cut up any larger pieces to desired size (I cut mine to about 1 inch cubes) and blot dry with a paper towel. Sprinkle lightly with 1 tsp. sea salt and 1/2 tsp. black pepper. Cut a small piece of cheesecloth and fold it around the herbs. Tie with kitchen twine to make an herb bouquet. In a large pot or dutch oven, heat 1 tbs. ghee over medium high heat. In rounds, place meat into the hot ghee. The key to getting a good sear is both blotting the meat dry and not overcrowding the pan. So you’ll want to do this in about 2-3 rounds. Brown meat on all sides, roughly 1-2 min per side. Remove meat. Reduce heat to medium and add in remaining ghee. Toss in onions and saute until onions begin to caramelize. Add in carrots, celery, potatoes  and garlic and remaining sea salt and pepper and saute for one minute more. Add in balsamic vinegar to deglaze the pan, scraping up any bits stuck to the pan. Add in the mustard and stir to incorporate. Add the meat back in, the herb bouquet and the bone broth. Heat to boiling and then reduce heat, cover and simmer for about 30 minutes to allow the vegetables to cook and the meat to become more tender. In a small bowl whisk together arrowroot starch and water to make a slurry. Remove the lid to the stew, stir in the slurry and cook, uncovered for about 5 minutes more or until the stew thickens to desired consistency. Enjoy with crusty bread or your favorite crackers!

Bean-less Butternut Chili

Nothing says fall like cooler weather, football, bonfires and of course chili! Our bean-less butternut chili is a fragrant, filling and delicious meal to keep you warm during those colder days/nights. It is so fast and easy to make and can be easily doubled (or tripled) and frozen for quick meals later!


1-2 lbs. ground beef
1 tbs. olive oil or cooking fat of choice
1 onion, chopped
1 bell pepper, chopped
1 small-medium butternut squash, peeled, seeds removed and diced (roughly 1/4 in cubes)
1-2 jalapeños, seeds removed and chopped
3 cloves garlic, minced
1 large can, diced tomatoes
1 can tomato sauce
1/2 cup bone broth or water
1 tbs. chili powder
1/2 tbs. ancho chili powder
1/2 tbs. cumin
1/2 tbs. oregano
1/2 tsp. cinnamon
1/2 tsp. sea salt
1/2 tsp. black pepper


In a pot, over medium heat, brown ground beef. Drain and set aside. Heat oil in the pan and add in the onion. Sprinkle with a pinch of salt and saute until onions become translucent. Add in bell peppers, butternut squash, jalapeños and garlic and sauce for another minute or two, just until vegetables begin to soften. Add in all the spices, tomato sauce, diced tomatoes and bone broth and stir. Bring chili to a boil, then reduce to medium low and simmer for at least 30 minutes, or until the squash is soft. The longer it simmers the better the flavor. And it tastes even better the next day

Italian Stuffed Peppers

This recipe is straight forward and delicious! Bell peppers take me back to my childhood days! What I love about this recipe is the simplicity of the ingredients. Being that it is summer, our garden is brimming with fresh veggies, including bell peppers and tomatoes. This is a delicious way to use the fresh ingredients of the season!


1 lb. Ground Beef
4 green bell peppers
1 tbs. olive oil
1 small onion, diced
1 tomado, diced
2 cloves garlic, minced
1/2 tsp. sea salt
1/2 tsp. black pepper
3 tsp. Italian seasoning, blend
1/2 cup cooked brown rice (or white rice, wild rice, quinoa)
1/2 cup shredded mozzarella cheese (reserve 2 tbs. for topping)
1/4 cup grated parmesan cheese (reserve 2 tbs. for topping)


Preheat Oven to 350. In a large skillet over medium heat brown meat, drain any excess fat and remove. Add oil to the pan and add in onions. sprinkle with a little salt and pepper and sauce onions until softened. Add in diced tomato, salt pepper and italian seasoning and rice and mix together until warmed through. Remove from heat and add in mozzarella and parmesan cheese (be sure to reserve portions to sprinkle on top).

To prepare the peppers, cut a hole in the top of the pepper, around the stem, remove the stem and the seeds, being careful not to break the pepper in half. you want an opening big enough to fit a spoon in, but not so big that it will fall apart when baking.

Add peppers to a glass dish and stuff with the meat and cheese mixture. Sprinkle remaining cheese on top. Drizzle with a little bit of olive oil and bake for 20 minutes or until peppers are softened.

Fiesta Stuffed Zucchini

In the summer, zucchini is overflowing in our garden. So I’m always looking for delicious ways to use it! Stuffed zucchini is a favorite in our household, and this recipes kicks it up a notch! Just a note that the meat mixture used in this recipe would also be delicious rolled in tortillas, topped with cheese and baked!


1 lb. Ground Beef
4 Medium Zucchini
2-3 tbs. Taco Seasoning
1/2 cup Salsa
4 tbs. Cream Cheese
1 cup Shredded Mexican Blend Cheese


Preheat oven to 375 degrees. Cut zucchini in half lengthwise. Using a knife, score a rectangle shape in the middle of each half and with a spoon, scoop out the middle of the squash, making sure to leave enough to hold up to the stuffing. Set the scooped out flesh aside for later. Place in a baking dish and drizzle with a small amount not olive oil. Place in the oven and bake for about 15 minutes. Remove and let cool.

Meanwhile, brown meat over medium heat in a skillet. Drain off any excess liquid or fat and return to pan. Roughly chop the scooped out zucchini and add to the meat. Add the taco seasoning and salsa and simmer until the zucchini is softened. Remove from heat. Mix in cream cheese and 1/2 cup of shredded cheese until it is all melted through. Spoon mixture into zucchini boats. Sprinkle with remaining shredded cheese. Bake for another 15-20 minutes or until zucchini is softened and cheese is melted and bubbly. Serve with your favorite taco toppings (sour cream, guacamole, tomatoes, etc.)

Pot Roast Hash

Our pot roast hash is the perfect way to use up the leftover roast you made the night before! Especially great for brunches, entertaining out of town guests or just to treat yourself, this hearty breakfast is sure to please everyone at the table!


2-3 tbs. ghee or olive oil
3-4 Russet Potatoes, skin on and diced into about 1/2 inch cubes
1 Medium Onion, diced
1 Green Bell Pepper, diced
1 Zucchini, diced (optional)
1-2 cups leftover pot roast
1/2 cup leftover gravy (if you are using our pot roast recipe, you will have plenty of gravy left over. Otherwise, you can omit)
1 cup Shredded Cheese (any kind you like, such as cheddar, mozzarella, havarti, colby jack)
Kosher Salt, Pepper and Paprika to taste
4-6 Eggs, cooked to preference
1/4 cup chopped chives


Place potatoes in a large saucepan. Fill with water just until potatoes are covered. Heat water over high heat to boiling. Once boiling, remove from heat and drain into a colander. Let sit for about 5 minutes or until completely drained. Heat a large cast iron or heavy skillet over medium heat. Once hot, melt ghee and add potatoes. Season with salt, pepper and paprika and sauce until potatoes begin to brown and crisp up, about 5 minutes. Once potatoes begin to brown add remaining vegetables and stir to incorporate. Add more salt and pepper if needed and sauce until veggies are softened. Add in leftover roast and gravy and stir to incorporate. Once the roast is warmed through, remove from heat and sprinkle with cheese. Place cooked eggs on top and garnish with chives. Enjoy!

Serves 4-6