This is the first cooked recipe for beef stew that I’ve added to this site. Having been a raw vegan for 7 years (2003 to 2010), I finally started adding some high quality animal products to my nutrition program.

It felt natural for me. I wasn’t a raw vegan for entirely ethical reasons. I simply did a lot of reading on natural hygiene, and cleansing, juicing and so it made the most sense to me. But now that I’ve added a small portion of my diet to animal foods (some cooked, some not), I feel like it is really rounding out my entire dietary regimen.

If you’re a raw vegan, no sweat, I totally understand. About 80% of my diet is still raw vegan. I think it’s EXTREMELY healthy and love the whole raw food community. I think the important thing is to help people realize that the “food” they’re consuming can really be optimized. I’m amazed at what people eat on a daily basis.

If you’re just somebody who’s interested in healthy eating and don’t follow any particular diet, this easy recipe for beef stew might be something to consider.

Make sure that any animal product you consume is 100% grass fed. That’s the technical jargon for an animal that’s only fed grass all the way until they give up their lives for us. You don’t want grass fed, grain finished. They’ll try to talk you into that, it’s better if you don’t let them.

If you do dairy products make sure they’re also 100% grass fed, raw, organic, free range and not fed grain, soy or genetically modified corn.

So here she goes. This beef stew recipe is really simple to make.

The meat we used for this recipe was from 100% grass fed buffalo.

Easy Buffalo Beef Stew Recipe

Ingredients For The Beef Stew:

• 1 1/2 lb grass fed buffalo, cubed
• 3 cups organic chicken broth
• 1 cup red wine (cabernet or malbec work best)
• 2 cups chopped carrots
• 3 cups chopped celery
• 1 medium white onion, chopped
• 3-5 cloves garlic, chopped
• 4 medium tomatoes, chopped
• 1 large green zucchini, chopped
• 1 medium yellow squash, chopped
• 1 teaspoon ground black pepper
• 2 tablespoons sea salt
• 3 bay leaves
• 2 tablespoons oregano
• 1 tablespoon garlic salt

Directions:

Brown buffalo cubes for about 4 minutes (not fully cooked-just seared on the outside- over medium high heat).

Put buffalo into crockpot with juices from pan.

Pour stock and wine over meat and then add spices and bay leaves and mix.

Add remaining ingredients one at a time and stir them in best you can. Cover slow cooker and cook for 8 hours on low.

Possibly might need to add more salt to taste.