AIP, Gluten free, lactose free
The experiment was a big success. We had the stew for dinner, along with roasted Winter Squash and Red Cabbage and Apple Salad. The final recipe is listed below.
I did end up adding in some fresh rosemary. The combination of figs, garlic and rosemary, created a delicious ￼savory stew. After a few hours of slow simmering, the meat was very tender.
I served it with shredded coconut and coconut aminos garnishes.
I used about 5 lbs of beef neck bones. This recipe would also be excellent with a chuck roast or crosscut shanks.
Brown the meat in a hot oven (425 f) for about 30 minutes. Place the browned meat in a Dutch oven or other good cooking pot.
Add the meat drippings to the pot along with enough water to cover the meat.
Add about 20 fresh figs. This can vary depending on the size of the figs.
Add 2 TBL chopped garlic.
Add about 1TBL fresh rosemary.
Add salt to taste.
Let simmer for about 2 hours or until meat is very tender.
Remove the bones and meat from the pot.
Clean the meat off of the bones and return it to the pot.
Turn the heat up and let the liquid boil down and start to thicken. Remove from the heat and serve.
Garnish with fresh parsley, coconut amino and shredded coconut.
This makes enough to have delicious leftovers. Love those leftovers.
Cooking with Love in My NoneSuch Kitchen,