The cooler weather has us craving warm, hearty, and delicious infused stoney stews. These are some of our favorite recipes to keep cozy with these autumn nights
Whole 30 Crockpot Beef Stew
Ingredients
2 lbs grass-fed stew meat
2 large carrots (sliced)
½ lb mini red potatoes (halved)
1-quart bone broth
1 - 16 oz can diced tomatoes
1 small onion sliced
2 tsp garlic grated
1 tbsp dijon mustard
1-2 tbsp horseradish
1 tbsp olive oil for cooking
1 tbsp infused olive oil
salt & pepper to taste
1 tbsp arrowroot powder
1 tbsp water
Heat & Season
Heat 1 Tbsp oil in a pan. Season meat with salt + pepper. Brown stew meat on all sides until brown but not cooked. Add beef to crockpot. Drizzle with dijon mustard and horseradish. Stir to coat. Next, mix in the remaining ingredients except for arrowroot powder and water.
Cook & Thicken
Stir until well incorporated. Cook on low for 6-8 hours or until beef is tender. Combine arrowroot with water. Stir in arrowroot mixture to thicken. Salt and pepper to taste.
Savory Canna- Chicken Stew
Ingredients
1 tbsp infused olive oil
1 tbsp infused canna-butter
3 lbs bone-in chicken thigh and drumsticks
2 large carrots (sliced)
salt and pepper to taste
2 sweet onions (cut into wedges)
2 cloves garlic (minced)
3 large carrots (diced)
3 celery stalks (diced)
3 1/2 cups of chicken broth
3 tbsp flour
2 tsp Worcestershire sauce
3 sprigs fresh thyme
2 bay leaves
1.2 lb baby potatoes (quartered)
Brown & Season
Preheat oven to 350F. Heat infused oil and canna-butter and brown on both sides until golden brown. Sprinkle with salt and pepper and remove from pan.
Get Those Veggies In
Add onion and garlic to the pot with chicken drippings. Cook until onion is translucent (about 4 minutes). Add carrots and celery, cook for 1 minute. Add 1/2 cup of chicken broth and stir and scrape the bottom of the pot. Cook for 1-2 minutes or until liquid has reduced by half.
Get Thicc & Meaty
Sprinkle flour on the liquid and stir. Add the rest of the chicken broth, tomatoes paste, Worcestershire sauce, thyme, and bay leaves. Stir until well combined. Place chicken on top of the liquid making sure to keep skin above the broth.
Heat It Up
Simmer and then bake covered for 45 minutes. Add potatoes (try to bury them in the broth) and rearrange chicken as needed to keep skin above the liquid. Bake uncovered for 40 minutes until chicken skin is crispy and golden brown. Add salt and pepper to taste. Enjoy with bread, rice, or your favorite stew sides.
Vegan Garlic, Mushroom and Baked Barley Stew
Ingredients
Cannabis roasted garlic bulb
1.5 tbsp infused olive oil
20 oz button mushrooms
3 large carrots (sliced)
1/2 cup pearl barley
4 cups vegetable broth
1 tbsp soy sauce
1/2 tsp fresh thyme
1/2 tsp fresh rosemary
1 tbsp white vinegar
salt and pepper to taste
Cannabis Roasted Garlic Bulb
Preheat your oven to 400F. Peel and discard papery outer parts of garlic. Cut garlic clove 1/4 inch from the top all the way through. Place garlic heads in a muffin tin and massage with infused olive oil, and sprinkle with coarse sea salt. Cover with aluminum foil. Bake for 40 minutes or until soft and light honey brown. Cool and remove outer skins.
Prep Those Veggies
Quarter the mushrooms and dice the carrots. Heat 1 tbsp of infused olive oil in a soup pot. Add mushrooms and carrots. Sautee until reduced and sprinkle with salt and pepper. Add peeled roasted garlic to the sauteed veggies. Stir to combine well.
Barley & Broth
Pour in the vegetable broth, soy sauce, white vinegar, and stir to combine. Add thyme and rosemary. Bring to a simmer and then add barley to the broth. Continue to simmer until barley is cooked according to package timing. Season to taste and serve.
