It’s hard to believe that fall will be here on Friday. Seems like summer just got started here in the Bay Area! Yet there is a definite change in the light and leaves. With this seasonal change often comes flu bugs, allergies, emotional changes, sleep disruptions and subtle hormonal shifts. These next coming weeks are the perfect time to come in and boost your qi and blood with acupuncture and moxibustion. At Green Apple we will be giving seasonal tune-ups for the next month. Get your immune system ready!
As well, it’s the perfect time to make my favorite fall dish. Pot Roast. Just like my mama used to make. This hearty stew will get your body and your soul ready for all that fall has to bring. Using high quality, grassfed beef can enhance your immunity, build your blood, enrich iron and mineral levels and give you a mega dose of vitamin b’s. Plus there is nothing better than coming home and smelling the slow cooking of an awesome stew. This is my mama’s recipe so nothing is exact but it sure is good. Enjoy and hope to see you in the next few weeks!
- 1 teaspoon olive oil
- 1 (3-pound) boneless chuck roast
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups coarsely chopped onion
- 1 cup dry red wine
- 4 thyme sprigs
- 3 garlic cloves, chopped
- 2 cups water or homemade beef broth
- 1 bay leaf
- 4 large carrots, peeled and cut diagonally into 1-inch pieces
- 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Prep: Heat oil in large dutch oven. Brown meat over med-high on all sides about 5-8 minutes until nice and browned. Remove meat. Add onions and saute for 5 mins, deglaze pan with either one cup red wine or water. Return meat to pan. Add thyme, garlic, broth, and bay leaf. Bring to boil then lower to simmer. Cover and simmer for 1 1/2 – 2 hours until beef is nearly done. Add carrots and potatoes simmer additional hour or until veggies are tender. Shred meat and serves with veggies and cooking liquid. Yum.