THIS CONTEST IS CLOSED: CONGRATULATIONS TO CASEY PORTMAN!!
Tis the season for fun, family, food, and laughter and also appreciation and giving. Because we at Everyday Paleo appreciate all of you, we have teamed up with Massa Natural Meats and Mooney Farms for a giveaway – just because.
What are we giving away you ask? Well here you have it: One lucky person will win a signed copy of my latest book, Everyday Paleo Around the World Italian Cuisine, 10 pounds of beef stew meat (yum!) from the wonderful Massa Natural Meats, and an awesome Bella Sun Luci Sun Dried Tomato collection that includes everything you see in the picture; 5 packages of sun dried tomatoes, two jars of sun dried tomatoes packed in pure olive oil, a jar of their tomato and artichoke pasta sauce, and a bottle of their extra virgin olive oil all from the awesome Chico, CA locally owned and operated Mooney Farms!
Massa Natural Meats offers all grass fed and grass finished beef cattle, lamb, and coming very soon, pasture raised heritage pork (I can’t WAIT for that!!) Located in beautiful Northern, CA I know and trust the Massa family and I am always proud and honored to work with these awesome folks who are working hard to feed us real food.
Mooney Farms is a local Chico, CA company and although they have grown to become the largest sun dried tomato and olive oil producer in the U.S., after 20 years in business the family is still in charge of the now very large-scale operation. The family creates all of their own recipes on site in their beautiful Tuscan inspired kitchen, located within their 100,000 sq.. ft facility. Each time I visit Mooney Farms, they are always hard at work, making sure that only the finest quality ingredients are used, that every single product that they ship out is the best, and that you as the consumer experience the genuine love, pride, and detail that the family team pours into their work. What I love most about Mooney Farms and their Bella Sun Luci Sun Dried Tomatoes is that they use only 100% pure olive oil and no scary olive oil blends that are often found in other “olive oil” products. Finding brands I trust these days is hard, but I’m grateful for the bountiful goodness that comes form Northern CA, and Mooney Farms is on that list of people and products I use and trust.
Ok, so now – how to win? Easy. NO purchase is necessary, all we ask is that you head on over to the the Bella Sun Luci/Mooney Farms Facebook Page, Massa Natural Meats Facebook Page, and the Everyday Paleo Facebook Page and like us. Next, post to comments that you did so. That’s all. Simple! The contest will run from today, December 16th through Friday, December 20th, ending at midnight PST. A winner will be randomly selected from the comments below and notified via email.
Thank you all for your continued support and Happy Holidays! Now a gift for everyone, below is a recipe from the Italian Cuisine Book so whether you win or not, you can still make this delicious stew which includes delicious sun dried tomatoes. Enjoy!
Beef, Lamb, or Mutton Stew – Stufato di Manzo, Agnello, o Montone
2 tablespoons lard, butter, or ghee
2 pounds beef, lamb, or mutton stew meat
1 white onion, finely diced
½ cup sun-dried tomatoes, minced
3 garlic cloves, minced
¼ cup water
Sea salt to taste
1 28-ounce can or jarred whole tomatoes
1½ cups Vegetable Broth
1 big pinch saffron threads
2 large sweet potatoes, cubed
1 tablespoons fresh rosemary, minced
1 tablespoon fresh sage leaves, minced
2 tablespoons extra virgin olive oil
1. In a large soup pot, heat the lard, butter, or ghee over medium-high heat. Add the stew meat to the hot oil, and brown for 4-5 minutes.
2. Remove the meat from the pan with a slotted spoon, and set it aside.
3. Add the onion and sun-dried tomatoes to the same pan, and sauté them together until the onion is translucent.
4. Add the garlic, and sauté just until fragrant, about 1 minute.
5. Add the water, and stir well to deglaze the pan.
6. Add the stew meat back to the pot, season with a bit of sea salt, and add the tomatoes. Turn the heat to medium-low, stir well, and let the stew simmer.
7. Meanwhile, in a separate small saucepan, heat the Vegetable Broth over medium-high heat.
8. When the broth is simmering, add the saffron threads, and simmer for 2-3 minutes.
9. Add the saffron-infused broth to the stew pot, and stir well.
10. Raise the heat on the stew to medium-high, and bring the stew to a simmer.
11. Cover, turn the heat to low, and simmer for 30 minutes, stirring occasionally.
12. Add the sweet potatoes and rosemary, and simmer uncovered for another 30-45 minutes, stirring occasionally, until the meat is fork tender and the potatoes are done.
13. Add the sage, season to taste with sea salt, and right before serving, stir in the extra virgin olive oil.