It is raining in my tiny Mexican pueblo today and I’m getting ready to fall into a pot of stew!  This extra meaty mix is based on an old German recipe from my mom! There is a reason my hubby calls me his German princess because this stew is fit for a king! If your tummy is asking “Where’s the beef?” Answer that call with this Momma Mia stew and to be authentic – serve with sliced tomato and avocado and drizzle balsamic on it.

Ingredients

1. 1/2 pound chopped beef from the butcher in Chapala
2. Chopped vegetables broccoli, cauliflower, kale, zucchini, carrots
3. 1/4 pound bacon
4. 1 large white onion
5. 1 packet of Lawry’s Beef Stew mix

Cooking instructions

1. Place chopped beef in large zip lock bag and put 1/2 cup coconut flour with salt, pepper. Shake until all beef parts are covered.
2. Drizzle coconut oil in a large skillet and dump chopped beef to brown with the bacon.  Cook until bacon is almost crispy and all beef is browned.
3. Dump the cooked chopped beef and bacon into a large stew pot filled with two quarts of water.  Cook on high heat till it boils. The bacon will float to the top.
4. Pull out the bacon from the stew pot and fry with a whole chopped white onion until bacon is crispy and onion is browned.
5. Dump onion and bacon into the stew pot and add all the chopped vegetables and a packet of Lawry’s. Boil, then simmer for 30 minutes or until carrots are soft.